Description
Grapes were all handpicked and fermented in a small open vat, with some whole bunches and the rest de-stemmed and gently crushed.
Alcoholic fermentation started spontaneously by the yeast naturally occurring on the grapes.
The ferment was merely hand plunged, twice a day and no artificial refrigeration was used.
After fermentation was completed, the wine remained on the skins macerating for a week before being pressed off straight into a 500 L French puncheon.
Maturing in barrel was done according to specific vintage characteristics, without following a set formula, for this is an essential element of how we perceive making wine in the Huon Valley’s cool conditions.
The wine remained in barrel for 24 months undisturbed. Such extended period in barrel in this particular vintage gave a desired structure that brings out delicate Pinot Noir nuances and retains essential stable tannins.
Following natural settling, the wine was bottled, unfiltered, in January 2024.
The total production is only 720 bottles.
