in the cellar : The 1997 Vintage was later than usual and the first grapes were harvested on 7 March 1997. Using the Burgundian clones 113, 9A & PN52, which were carefully sourced from Oak Valley in Elgin.
After destalking, pure yeast culture was added immediately and fermentation was underway. Punch down and pump over was implemented 3 times daily. Maximum fermentation temperature was 30°C. Wine was left in contact with the skins for a total of 11 days. After pressing MLF took place. 30% underwent MLF in oak barrels. The wine was racked off Malo-lactic lees into 30% new oak, 55% 2nd fill and 15% 3rd fill. This wine was bottled unfiltered to retain natural flavours. Sedimentation may occur with bottle maturation.
Enjoyed on the world famous Blue Train, ranked top Pinot Noir in 1998.