Four different clones of Pinot Noir (10-5, 667, 777, Abel) were machine harvested. The grapes were destemmed and lightly crushed to tank where they were fermented with a selected yeast strain. The grapes were fermented warm with a peak temperature of 30C. The wine was macerated for 5-7 days post-ferment then gently pressed before malo-lactic fermentation and further maturation.
The 2015 vintage continues a trio of excellent vintages, 2013, 2014 and 2015. Early spring was cool which resulted in variable flowering and lower yields on most varieties. Summer was hot and dry which ensured optimal ripeness at harvest. The lighter crops gave great concentration to the wines.
Try lamb, duck and game, especially when accompanied by mushrooms.