Whole bunch pressed Pinot Noir, allowed three hours of skin contact for the palest pink colour. Barrel fermented, and its texture built by resting on lees prior to bottling.
Our approach to White Pinot is simple. We pick Pinot Noir at the same ripeness as our Estate Pinot Noir, but instead of placing it in a fermenter, we simply place it in the press for a gentle two-hour press cycle. This leads to a gentle extraction of the Pinot Noir skins resulting in pale pink juice fermented indigenously in neutral French oak puncheons. The result is a Pinot noir made as a white, hence White Pinot!
|Harvest date||2nd April 2022|
|Vine age||27 years|
|Soil type||Volcanic Basalt|
|Fruit Handling||See Winemaking above|
|Titratable acidity g/L||6.8|
|Malic acidity g/L||2.0|
|Baume / Alcohol||12.5|
|% whole bunch||0%|
|Third fill||100% (Neutral French oak)|
|Fining / filtration||None/ pad filtration|
|Available||Cellar door & Curly Flat website|