Misha's Vineyard Verismo Pinot Noir 2018

"A complex nose of baked plum and dark chocolate with notes of sweet cigar box oak, this Reserve Pinot Noir has a generous but delicate palate of dark red fruits with a long lingering finish." Olly Masters (Winemaker)

The fruit was chilled overnight before crushing the next day, typically as 2 and 4 tonne lots. The crushed fruit was then cold soaked for 5-7 days after which it was allowed to warm as the natural yeast ferment took place. Cooling was used to ensure the ferments peaked below 32⁰C. The wine was then held warm (typically 15-20⁰ C) post ferment to allow ongoing tannin integration. After an average of 27 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. For Verismo, individual barrels are selected (post malolactic fermentation) from superior ferments originating from specific vineyard blocks resulting in 43% new oak with this vintage. The wine was then racked once prior to the 2016 vintage and returned to oak and coarse filtered prior to bottling in November 2016.

The fruit was chilled overnight before crushing (17% whole bunch) the next day, typically as 2 and 4 tonne lots. The crushed fruit was then cold soaked for 5-7 days after which it was allowed to warm as the natural yeast ferment took place. Cooling was used to ensure the ferments peaked below 32⁰C. The wine was then held warm (typically 15-20⁰ C) post ferment to allow ongoing tannin integration. After an average of 26 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. For Verismo, individual barrels are selected (post malolactic fermentation) from superior ferments originating from specific vineyard blocks resulting in 25% new oak with this vintage. The wine was then racked once prior to the 2017 vintage and returned to oak and filtered prior to bottling in April 2019.