2016 PINOT NOIR
The grapes for this wine were harvested in 2016 from our Estate Managed Sutherland Road property and another select Vineyard, located in the North Okanagan. The fruit was hand picked and processed at our Naramata winery, after de-stemming the fruit the grapes were sent directly to tanks for a 5 day cold soak to help extract colour from the grapes skins.
After the 5 day cold soak the grapes were warmed to temperatures ranging from 20-24 degrees to begin fermentation. All of the grape used in this wine were fermented separately using the yeast French yeast strain RB2. The primary fermentation took between 2 weeks and 3 weeks, there were 2 different techniques used for skin maceration. A combination of punch downs and pump overs were used on the skins depending on the vineyard block and ranged between 2-3 macerations per day depending on the fermentation that day.
After primary fermentation was complete the wines were sent to press to remove the skins and seeds from the finished wine. Once back into tank the wine was inoculated with malo-lactic bacteria and allowed to settle for 1-2months. After malo was complete the wine was racked off of heavy lees and sent to 100% French Oak barrels to age and mature for 14 months.