Pinot Noir – often nicknamed “THE heartbreaker grape” - usually has very tightly clustered grapes which are prone to mildew as not much air flows between the berries of the cluster. After harvest of 2018, we ripped out our old tightly clustered Pinot Noir vines and replanted with a new special clone with mixed berry sizes which creates a looser cluster with more airflow. The result is simple … a healthy grape cluster! An extra bonus is that a healthy grape can ripen longer and there is no picking pressure dictated by fungus issues that can worsen daily. The smaller berries also deliver a higher skin-to-juice ratio which results in extra flavours. You may have guessed it - we are extremely excited with our new Pinot Noir estate vines! - - - The winemaking is very old fashioned as we crush the grapes, ferment them on the skins and press the skins after. The malolactic fermentation happens right after, in a temperature-controlled environment, as the bacteria is super sensitive. The wine hibernates unfiltered for 12 months in French oak barrique barrels. We use new and older barrels as we are after a gentle oak profile in the wine. Bottled with a screwcap in January 2024.