Pinot Noir from Balnarring on the Mornington Peninsula.
De stemmed as whole berries into tank, left alone for a month and then pressed. Fermentation was slow and the wine did not finish fermenting until August. the Wine was then racked to barrel for aging.
The wine is fresh and deep with that Mornington Peninsula brightness.
Balnarring - Mornington Peninsula
- Wild Fermented & natural malo
- 32 days on skins
- no punchdowns or pump overs
- No Fining or Filtration