Description
The grapes for this Pinot Noir were grown in Marlborough’s Omaka, Southern and Brancott Valleys, by five local grape farmers. At the winery I’ve used a combination of traditional and modern winemaking techniques in order to incorporate the benefits of bot h approaches. The fruit was de-stemmed into small nose open top fermenters and cold soaked for between 5 and 10 days, then fermented completely using indigenous yeast. Hand plunging during fermentation ensured a good extraction of colour and tannins. Port ions of the blend remained on skins post fermentation, while others were pressed at dryness before being transferred to a combination of French oakbarrels and stainless steel for maturation.
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