Winemaker's Notes - Pinot Noir 2016
Soil - A mixture of Moutere clay teamed with well drained clay loam soils from the Richmond hills.
Vintage Conditions - A hot Summer provided the base for an early vintage. Rain just prior slowed ripening down somewhat but good fruit flavours developed in the picked fruit.
Harvest Date - April 2016
Fermentation / Maturation - Initial fermentation in open fermenters with hand plunging then 100% oak barrel maturation for 11 months in a mix of new and older French and American oak barriques.
Residual Sugar - < 2 g/L
Total Acidity - 5.5g/L
Cellar - 4 years
Serving Suggestions - Honey braised duck or sweet Spring lamb.