The Pinot Noir fruit was all de-stemmed before being gravity fed into the open topped fermentation vessels. The grape skins were gently plunged with an average of 18 days skin contact. After fermentation the wines were matured in French oak for 11 months, of which 35% was new. Final analysis of our 2017 Pinot Noir shows a pH of 3.57, TA of 5.74 g/L and an alcohol of 13.4%.
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