Winemaking

The fruit was hand-harvested in the early morning to preserve freshness and
fruit integrity. The grapes were then immediately delivered to the winery where
they were de-stemmed, but not crushed, leaving countless whole berries.
Winemaker Ana Diogo-Draper cold soaked the berries, in stainless steel tanks
and Puncheon barrels, for five days – a method which gently extracts color and
flavor without harsh tannins. Afterwards, the grapes were gently brought up to
temperature, and then fermented with 100% native yeast. We punched down
the grapes three times a day, to intensify color and flavor. The free run wine
was placed in French oak barrels (50% new) for ten months, where it aged
on lees, being racked once prior to bottling. Our Estate Vineyard Pinot Noir is
100% grown, produced and bottled by Artesa.