2013 Supper Club Pinot Noir
The pinot was picked into five very distinct lots and fermented separately in stainless steel open top fermenters.
25% whole bunch on average for texture and extraction of more tannin.
7-10 days cold soak at 8-12°celsius
Indigenous yeast was used to ferment the wines to dryness the wines were hand plunged three times a day. 7-10 days of fermentation with a peak temperature of 34° Celsius
Post maceration 7-10 days at an average 20-25° Celsius
The wines spent a total of 25 days on skins, to extract structure, colour, aromatics and finesse.
The wines were then gently drained and pressed to 225 litre french oak barriques of which 15% were new 3 year air dried French oak and the remainder one, two and three years older.
The wines then rested and matured for ten months on yeast lees. 100% malolactic fermentation naturally occurred in spring. The wines were then racked and blended before undergoing minimal fining and minimal filtration, then bottling.
Blackcurrant, red fruit and spicy pepper aromatics. Followed by a soft plush silky texture with generosity and conviviality.
Winemaker: Dean Shaw and Alastair Picton-Warlow