Iona Monopole Elgin Highlands Pinot Noir 2018

Grapes were hand harvested into small crates and spent overnight in a cold room. Extensive bunch sorting by hand prior to destemming occured. Bunches are destemmed without crushing, no whole bunch. Grapes cold soaked for 5-7 days prior to the start of fermentation. Fermentation occurs naturally in open top fermenters. During the start of fermentation, the skin cap was punched through gently by hand once per day. During peak fermentation gentle pump overs were used to wet the cap and fermentation temperature peaked at 28C. At the end of fermentation, the skin cap was punched once a day to keep the skins wet. The wines were transferred to 500L and 300L French oak barrels where malolactic fermentation took place. (30% new wood, the rest 2nd, 3rd and 4th fill.) Maturation in oak was for 12 months, on the lees for the full period. After aging for 12 months in barrel, the wines are racked and blended in stainless steel tank. The wines were clarified naturally for a period of 2 months before bottling.