Winemaking Notes: Hand-picked and hand-sorted on, the grapes were de-stemmed, partially crushed and left to soak on skins prior to fermentation. After 3 days, fermentation occurred spontaneously in small open-top fermenters. During fermentation, the skins were punched-down by hand 2 times per day. Once fermentation was finished, the wine remained on skins for 6 days before being gently pressed. It was then transferred to French oak barrels (35% new, 30% 1-year-old, 35% older) and aged for 15 months. The 2014 Pinot Noir was bottled on September 28th, 2016 Brix at Harvest: 21.5 Alcohol: 12.5% Acidity: 6.8 g/L pH: 3.65
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