Kroon Pinot Noir

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Grapes were hand harvested into small crates and spent overnight in a cold room. Extensive bunch sorting by hand prior to destemming occured. Bunches are destemmed without crushing. Grapes cold soaked for 5-7 days prior to the start of fermentation. Fermentation occurs naturally in open top fermenters. During the fermentation, the skin cap was punched through gently by hand twice a day and fermentation temperature peaked at 28°C. The wines were transferred to 500L and 300L French oak barrels where malolactic fermentation took place (20% new wood, the rest 2nd, 3rd and 4th fill).

The 2024 season was characterised by two main factors, record-breaking winter rainfall persisting into September and notable heat spikes in January and February. The winter months provided us with good rainfall and cold average minimum temperatures which pushed our vines into deep dormancy. Spring got off to a cold and wet start, which led to budbreak being about a week to 2 weeks later than previous years. The remainder of the growing phase from October to December 2023 was drier than normal. Later flowering was aided by the warmer weather, but windy conditions during this period led to the forming of smaller bunches and berries. January and February experienced notably heat spikes. Proximity to the cold Atlantic Ocean and altitude are the two main factors contributing to making Iona one of the coolest vineyards sites in the country. So, while we experience excessive heat spikes during this period, our vines were still busy going through veraison and the warmer drier weather help the bunches to go through veraison quickly, leading to the maturity of the berries being more even. The quality of the grapes that arrived at the cellar were exceptional. Smaller bunches and berries contributed to wines with lovely flavour and concentration and the resulting wines are showing beautiful expressive fruit, with lovely fruit concentration and bright acidities, giving the wine great vibrancy and tension.

Maturation in oak was for 15 months, on the lees for the full period. After aging for 12 months in barrel, the wines were racked and blended in stainless steel tank. The wines were clarified naturally for a period of 2 months before bottling.