2023 Pinot Noir

Fruit was picked on the 2nd April and fermented in two portions, one was a small batch 100% whole bunch and the remainder 100% destemmed. The ferments were pressed off on the 15th of April to oak. Fermented to dryness and left over winter before going through malolactic fermentation. Racked out of barrel after 10 months in barrel, no filtering with minimal sulfur added.

Bright blue fruits with oak spice, crunchy bright acid entry with blue fruits giving density on the palate. Chocolate notes.

Wine Chemistry

Alcohol: 14% Titratable Acidity: 5.67g/L Malic: 0g/L VA: 0.47g/L pH: 3.56