Pinot Noir

Dry Still Red Wine. A release celebrating the winery’s 70th anniversary. Grapes are hand-harvested and then after partial destemming, are moved into open-top stainless steel fermentors. After a two day cold-soak the fermentation takes place in controlled temperatures. Punch downs (pigeage) are performed daily by hand in order to integrate the cap, meaning all the solid matter floating on top of the fermentor, back into wine. After fermentation and a gentle press, the wine is going into barrels for malolactic fermentation and maturation. Barrels are made from French oak, are medium toasted and mostly second-hand in order to protect the purity of the fruit. After approximately 12 months the wine is bottled unfined and unfiltered.

• 100% Pinot Noir
• Twelve months in used 225L French oak barrels