Handmade - Hand Plunged - Basket Pressed - Wild Yeast Ferment - Unfined - No Acid Added - Barrel Aged on Lees
Vineyard ~ Greenacres Vineyard, Alpine Valleys
Sourced from one of the most passionate salt of the earth growers we know in Brian “Bri” Llewis from his spectacular Greenacres Vineyard in Merriang South. This vineyard is deep in an isolated valley of the sprawling Alpine Valleys GI and such a cool site it is not unusual for it to snow there a couple of times over the winter period.
As with all wines released under the Nomads Garden range input from us in the winery was kept to an absolute minimum. Instead careful attention was paid to working closely with Bri and ensuring the grapes were picked at exactly the right moment to ensure the natural pH and the flavours were just right.
Unlike many Pinot vineyards in the North East this is a Vineyard dedicated to growing fruit for table wine not sparkling base, this means it is cropped at much lower levels. Handpicked at daybreak with a baume of 13.0. Destemmed not crushed with 15% whole bunches added to the ferment, the grapes were protected under CO2 prior to the natural wild yeast fermentation commencing 3 days later.
Lightly plunged just once a day as we didn’t want the wine to become over extracted. 18 days on skins before gentle basket pressing to 5+ year old French oak Puncheons and Barriques. Oak of this age will impart very little, if any oak characteristics, instead we believe they are the best vessel for wines to ferment and age in. Oak is a natural living product that allows the wines to breath and evolve with time, something not possible with tanks.
The Pinot Noir then spent 10 months in oak on full lees (lees are the solids that drop and of the wine post fermentation) to build texture. The wine was then lightly filtered and hand bottled on site at our winery. Vegan Friendly.