100 % hand picked fruit. All fruit was cold soaked for 3 days and then brought to temperature to allow for a wild yeast fermentation. Fermented in three open vats where the vats were filled with either
– 100 % whole bunches inclusive of stems
– 30 % whole bunches with the remainder of
vat filled with whole berries
– 100 % whole berries ( stems removed)
Hand plunged through entire ferment process. Post ferment the wine was left on skins for a further 20 days then pressed to second and third use French Oak barrels for a minimum of 10 months. Bottled by gravity with no fining nor filtration.
A Pinot offering aromas of rose petal and rhubarb, alongside a savoury mouth feel underlined by a fine tannin structure.
Yes- French Oak Barrels
Second and Third Use Barriques and Hogsheads.