Ngatarawa Glazebrook Pinot Noir

Four different clones of Pinot Noir (10-5, 667, 777, Abel) were machine harvested. The grapes were destemmed and lightly crushed to tank where they were fermented with a selected yeast strain.

The grapes were fermented warm with a peak temperature of 30C. The wine was macerated for 5-7 days post-ferment then gently pressed before malo-lactic fermentation and further maturation.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.