Pinot Noir

Dexter Mornington Peninsula Pinot Noir

Hand-picked fruit was destemmed without crushing and elevated       into small open fermenters. The must was left un-inoculated for 2-3 days and when fermentation was observed cultured yeast was added. One fermenter was put aside for whole bunch fermentation and this component is 8% of the final blend. Fermentation temperatures peaked at around 32°C and during fermentation the cap was plunged up to 2 times per day. 2-3 days after fermentation was complete, the must       was gently pressed and transferred into French Oak bariques and puncheons (20% new, 12% second use and the remainder older)     where MLF occured before winter. The wine was racked just prior to bottling. It was bottled late December 2016, 8 months after harvest.