Pinot Noir
Pinot Noirs are typically destemmed, but not crushed; fermented in simple open-top fermenters; and manually punched down. They are barreled very shortly after pressing and allowed to rest on their lees (sediment) for the entire typical 20-23 months in barrel before bottling. This ‘reductive’ style of winemaking calls for longer time in the barrel for full development and while having two or even three vintages ‘on the floor’ at once causes cooperage congestion, it’s worth it.
As yet, none of the reds have been filtered, as this removes desirable colloidal material, essential for the kind of development we desire allowing the wine to achieve its highest long-term potential. We may not state this on the bottle, but it is our commitment nonetheless.
These wines are often offered ahead of release to wine shops and restaurants. They are ready to drink or cellar according to your own tastes.
We hold back a proportion of many of our wines to watch their development over time. Once a year in November, we take a look and select a few wines from our wine library and make them available for retrospective tastings or just replenishing your cellar with a forgotten gem.
A Master List of all Pinot Noir made since our first vintage in 1999.