Elgin Pinot Noir 2022
The Pinot Noir bunches are chilled to 3ºC before being sorted on a conveyor and de-stemmed. Berries are then hand sorted, before cold maceration ensues for 3 to 6 days at 8ºC. Slower fermenting cultured yeasts are used for some of the fermentations while ± 80% of the blend is naturally/wild fermented.
Fermentation temperatures vary between 26 – 30ºC, depending on the nature of the sites. After pressing, the wine is racked and left to complete its malolactic fermentation and maturation in oak barriques.
100% Pinot Noir, Alc. 12.15%, Acidity 5.5 g/l, pH 3.42, Residual Sugar 1.6 g/l, Clones PN 115, 667.