Awards
Bronze International Wine Challenge (IWC)
Decanter World Wine Awards - silver
Certifications
Alcohol
13.5%
Analytical data
dry
0.27 g/l residual sugar
5.45 g/l acidity
3.51 pH
Vinification
Our approach is simple and traditional. After careful hand picking and sorting each batch of Pinot Noir was allowed to soak on skins at ambient temperatures before going through wild fermentation. We gently hand plunged each vat daily before pressing to French oak barriques after one month maceration. Each barrel goes through a natural malo-lactic fermentation the following Summer, before blending and bottling 16months after harvest.
Whole cluster fermentation: 7.5%
Was malolactic fermentation used: yes
Was high-solid fermentation used: no
Bottling
Closure: Screw top