Impromptu Pinot Noir 2019

"With fragrant Central Otago wild thyme along with aromas of cherry and strawberry, the palate of warm red fruits includes layers of liquorice, cedar and dark chocolate."

The fruit was chilled overnight before destemming the next day, typically as 4 tonne lots in open top fermenters with a proportion of whole bunches (0-100% with an average of 31%) retained. The crushed fruit was allowed to warm slowly for 5-7 days as the natural yeast ferment began to take place. Ferments were hand plunged 2-3 times per day. Cooling was used to ensure the ferments peaked below 32⁰C. The wine was then held warm (>20⁰C) post ferment to allow ongoing tannin integration. After an average of 22 days on skins the wines were then pressed to tank where they were settled for 1–2 days before being racked into 300 litre French oak barrels. The wine was inoculated for malolactic fermentation in spring and the final wine selection made by identifying ferments and barrels from all the wines post malolactic fermentation. Aiming to produce an earlier maturing style, the final selection received 8% new oak. The wine was racked, filtered and bottled in Feb 2020