Duck Hunter Pinot Noir

The grapes are extensively green thinned at mid veraison to ensure even ripeness. Yielding 7 tonnes per hectare. Machine harvested at night the grapes are crushed and de-stemmed 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 color and flavor. 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.