Pinot Noir 2017


Pinot Noir 2017


Winemaking: Hand-picked fruit is destemmed without crushing and elevated into small open fermenters. The must is left un-inoculated for 2-3 days. When fermentation is observed cultured yeast is added. Fermentation temperatures peak at around 32°C and during fermentation the cap is plunged up to 3 times per day. 2-3 days after fermentation is complete, the must is gently pressed and transferred into French Oak Bariques and Puncheons (25% New, 75% second third and fourth use) where it undergoes MLF before winter. The wine is racked once in the spring and put back to barrels for further ageing. It is racked again in early February for bottling in December 2017.

2017 Pinot Noir 88 Points | Bronze | Mornington Peninsula Vignerons Association Wine Show 2018

Region: Mornington Peninsula
Alcohol: 12%
Temperature: 15
Closure: Screw Cap
Volume: 750ml