DUCK HUNTER MARLBOROUGH PINOT NOIR

The grapes are extensively green thinned at mid veraison to ensure even ripeness.

Machine harvested early morning, the grapes are crushed and destemmed at the winery and go thru a 5 day cold soak before warming and inoculating with D254. The ferment is allowed to warm to 32 degrees, the grapes are then hand plunged twice daily to extract colour and flavour. Once dry the wine is inoculated with malolactic bacteria for secondary fermentation. As a fruit forward style there is limited oak in the maturation process. The wine is stabilised and was bottled in September 2018.