Terroir Series Pinot Noir

The grapes were handpicked in the early morning into 18kg lug boxes at a Balling of 24.1°. Once picked the grapes were placed in cold storage for overnight cooling at a temperature of 4°C. The following day the grape bunches were hand sorted before being de-stemmed and then placed on a vibrating sorting table for berry sorting to ensure only the highest quality. Thereafter the tank’s cooling system is switched off, allowing for the grapes to warm up naturally before being inoculated with LallemandRC212 yeast at 30g/hl. Once begun, fermentation took 14 days to complete before the wine was pressed and left to settle for two days. Thereafter the wine was inoculated with MLF bacteria and moved to barrel for Malo-Lactic fermentation.

Once complete, the wine is then racked and sulphurated before returning to barrel for a further 9-10 months of maturation before being filtered and bottled.