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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 that’s then fermented indigenously in neutral French oak puncheons. The result is a Pinot noir that’s made as a white, hence White Pinot!
Frangipani floral notes lead a chorus of red summer berries into the warmer notes of potpourri & spice-infused nougat. A vibrant yet complex bouquet.
A cascade of red berries is enlivened by the spark of cranberry acidity while being enriched by subtly spiced almond meal notes. Overall a complex palate that’s at once creamy, crisp, and textural with talc-like textures. So refreshing!
If you can resist, this will happily relax in the cellar for a year or two.
How is this drinking now?
Drinking well right now and perfect for the summer ahead. Can also cellar for another summer or two as well…
|Harvest date||10th April 2021|
|Vine age||26 years|
|Soil type||Volcanic Basalt|
|Fruit Handling||See Winemaking above|
|Titratable acidity g/L||6.5|
|Malic acidity g/L||3.0|
|Baume / Alcohol||14.0|
|% whole bunch||0%|
|Third fill||100% (Neutral French oak)|
|Fining / filtration||None/ pad filtration|
|Available||Cellar door & Curly Flat website|