Spring rain cooled the soil & gave our vines a slow start this season. Flowering wasn't ideal,leading to small bunches & lots of leaf growth so it needed extensive canopy work to
ensure even ripening. Summer came through in the new year with a particularly dry & hot February but bringing us into harvest with pristine fruit that had great concentration, but very small volumes. All organically managed and hand harvested.
Our approach is simple and traditional. After careful hand picking and sorting each batch
of Pinot Noir was allowed to soak on skins at ambient temperatures before going through
wild fermentation. We gently hand plunged each vat daily before pressing to French oak
barriques after one month maceration. Each barrel goes through a natural malo-lactic
fermentation the following Summer, before blending and bottling 16 months after harvest.