Platinum Pinot Noir
Sold Out - Coming Fall 2021
Sourced entirely from estate grown grapes of our Corbishley Vineyard growing clones 777, 667, and 115. Crop yields were purposely kept low with Pinot Noir, an average of 2.0 tons per acre.
Hand harvested and sorted in the vineyard, the Pinot Noir grapes are de-stemmed only into one ton fermenters. About 15% whole clusters are added to each fermenter. Hand plunging is used to keep the cap moist and ensure colour and tannin extraction. The natural fermentation maintained cool early in ferment and then elevated to aid in phenolic extraction. The total maceration time is about 3 weeks. The wines are drained and pressed off just before dryness and tank settled prior to going to barrel.
It undergoes spontaneous malolactic fermentation and matures in barrel for 15 months with no racking until pre-bottle blending. The 2017 Platinum Pinot Noir is 100% new oak (primarily puncheons). Unfiltered prior to bottling.