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This estate grown Pinot Noir was harvested at full ripeness with the grapes in healthy condition. A small portion fermented as whole bunches whilst the majority was de-stemmed before small batch fermentation around 1.8 Tonne with 100% native yeasts. All batches were hand plunged up to three times daily to extract tannin, colour and promote good yeast health. Post fermentation maceration lasted for up to 3 weeks to allow ripe fruit tannins to soften, flavours to deepen and gain in complexity. Aged for 11 months in barrel with 30% being new French oak from selected and trusted cooperages.
Product of Waipara Valley, New Zealand.
ABV: 13.5%
Size: 750ml
This estate grown Pinot Noir was harvested at full ripeness with the grapes in healthy condition. A small portion fermented as whole bunches whilst the majority was de-stemmed before small batch fermentation around 1.8 Tonne with 100% native yeasts. All batches were hand plunged up to three times daily to extract tannin, colour and promote good yeast health. Post fermentation maceration lasted for up to 3 weeks to allow ripe fruit tannins to soften, flavours to deepen and gain in complexity. Aged for 11 months in barrel with 30% being new French oak from selected and trusted cooperages.
Product of Waipara Valley, New Zealand.
ABV: 13.5%
Size: 750ml
