2019 Blanc de Noirs

Winter 2019 was cold, followed by excellent rainfall in the late Spring. Uninterrupted flowering meant that we were seeing generous yields with the hot dry conditions in January and February driving gorgeous fruit complexity. 100% handpicked Pinot Noir on 21 February 2019 and chilled in the cool room overnight. De-stemmed and hydraulic basket pressed to 300 bar to ensure gentle extraction of juice. 80% free run juice. Pinot Noir (MV6) was inoculated with a 10 day fermentation period. Juice was placed in the cool room to control ferment temperatures.