Stark Pinot Noir 2001 Wine

The grapes were hand harvested in early March. Grapes were crushed into small, open-fermentators, cooled to 14 degrees and given a brief cold-soak. Must inoculated with an imported Burgundy yeast. Regular hand pigeage throughout fermentation. Wine was left for two days on the skin before pressing and racking to barrel for malolactic fermentation. Maturation for 12 months in 228l French oak barrels, 50 new and 50% old (4th-fill), from several Burgundy coopers. This wine was bottled unfined and unfiltered. Unfortunately, this will be a once-off, because the vineyard changed management just before this harvest and they would not supply us.