The Pinot Noir for the Noirien (47% Road Block 115, 40% Road Block MV6, 13% Big Hill MV6) is hand-picked, predominantly de-stemmed, and open-vat fermented in a mixture of concrete and stainless steel. Pre-fermentation cold soaking of the de-stemmed fruit enhances flavours and complexity. Spontaneous wild yeast fermentation usually begins after 5 to 6 days, and the cap plunged as required. After fermentation, the wine is pressed and transferred to a selection of new (approx. 20%) and used (one, two and three year old) tight-grained French barriques for the Estate and High Density wines and 5% new oak for the Noirien. The wine is bottled unfiltered 12 to 13 months later and is suitable for vegans.
Vegan Friendly
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