114/115 SINGLE VINEYARD PINOT NOIR

Hand picked and destemmed while keeping the berries whole into 3 tonne open fermenters. A small percentage of whole bunch was added to the fermenter. A cold soak of 5 days with daily pump overs before primary ferment commenced. During the peak of alcoholic fermentation the open fermenters where hand plunged 3 times daily before being pressed off skins after 24 days. Racked to barrel for MLF and a 11 month maturation of which 40% was new French oak. For the Mornington Peninsula, a slightly warmer site situated at the northern end of the Peninsula, with an elevation of 30 metres above sea level and a gentle northern slope. Clay loam soils prevail. Planted to 115 Pinot clone it provides structured and varietal fruited wines. Fruit typically ripens in early March and for Pinot Noir that means a darker fruit profile with great depth of flavour and structure. The afternoon sea breeze reduces any hot northerly winds. The elegance and ripeness in this block lends itself to some whole-bunch fermentation depending on the vintage conditions.