2023 Estate Pinot Noir

The fruit is handpicked across multiple vineyards & blocks, and destemmed into 2 ton open fermenters as whole berries and left to start fermenting naturally. It is not touched until a 2-3° drop in baumé, which allows fermentation to occur inside the grape berry to increase the aromatics of the finished wine. Once fermentation starts strongly then the ferment is hand-plunged 2-3 times per day for 15 days. The wine is left on skins for post ferment maturation for another 15 days. It is than...Read More...

The fruit is handpicked across multiple vineyards & blocks, and destemmed into 2 ton open fermenters as whole berries and left to start fermenting naturally. It is not touched until a 2-3° drop in baumé, which allows fermentation to occur inside the grape berry to increase the aromatics of the finished wine. Once fermentation starts strongly then the ferment is hand-plunged 2-3 times per day for 15 days. The wine is left on skins for post ferment maturation for another 15 days. It is than pressed off skins and racked to barrel. 10 % new oak across d’Aquittaine and Sirugue extra tight grain light toast. In spring the wine is racked and returned to barrel. After a total of 12 months barrel maturation the wine is bottled without fining or filtration. A Blend of 5 of our estate vineyards , this mix of vineyard sites and clonal make up result in multiple levels of complexity, that all come together in a harmonious and complimentary way. We grow, make and farm our vineyards using a philosophy of sustainability and regenerative agriculture, applying a mix of biological, biodynamic and organic practices. Lifted and perfumed with red fruits and woody spice notes. Balanced entry withdelicate red fruits and fine-yet-firm tannins. There is a beautiful lingering finish, withevery element of this wine gracefully integrated. Its best years are still ahead of it. - Sam Coverdale, Winemaker

 

Read Less...