McWilliam's Single Vineyard Pinot Noir

The grapes are hand picked and held cold before going into the winery. 25% of the fruit was directed straight to the fermentation vessel and the rest was crushed and destemmed to the ferment tank. After cold soaking for 3 days, fermentation started with gentle plunging to macerate the fruit slowly. Once fermentation was complete, the wine was drained and pressed and allowed to finish ferment in tank. The wine then went through malolactic fermentation in barrel with 20% new French oak puncheons. The wine then spent 6 months maturing in these barrels before being blended lightly fined, stabilised and filtered ready for bottling.