Pinot Noir, 'Yarra Valley', Punt Road
Hand-picked followed by a 5 day cold soak in 2t and 5t stainless steel open fermenters. 20% whole bunches with indigenous primary and malolactic fermentation, left on skins for 4 days post ferment. After fermentation the parcels were lightly pressed and racked to a variety of French oak barrels (20% new) where the wine was matured for 10 months. Minimally filtered and fined.
Vineyard: Napoleone, Block 3 (20%) Block 10 (80%)
Soil type: Sandy loam on a clay base
Oak: 20% new
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