Glazebrook Pinot Noir
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 2016 growing season was a characterised by a relatively cool Spring, good heat through the mid-Summer with drought conditions in some Eastern areas and variable conditions at harvest. This made for a challenging harvest with picking decisions largely dictated by periodic rain events. However, conditions remained warm throughout the harvest period and all-in-all we were very satisfied with the quality and quantity of grapes received at the winery.
Try lamb, duck and game, especially when accompanied by mushrooms.