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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 date13th April 2023
Clones usedMariafeldt
RootstockTeleki 5C
Vine age28 years
Soil typeVolcanic Basalt
Fruit HandlingSee Winemaking above
Titratable acidity g/L6.7
Malic acidity g/L2.6
Baume / Alcohol12.5
% whole bunch0%
Malolactic fermentation0%
Third fill100% (Neutral French oak)
Maturation6 months
Fining / filtrationNone/ pad filtration
Available formats750ml
AvailableCellar door & Curly Flat website