Summerhouse Marlborough Pinot Noir 2022

After harvest, the fruit was cold soaked for five days and fermented in small batches in a combination of closed-top and open-top fermenters. Each ferment was plunged three times a day to extract colour and tannins from the skins. The wine was left to macerate for five days before a gentle pressing off the skins. The wine was aged in French oak barriques and tanks for 10 months, including 10% new oak