Whole bunches are carefully placed in a 5000L tank. A small amount of already fermenting Pinot Noir juice is introduced into the bottom of the tank. This allows the intact berries to be surrounded by CO2, allowing a true carbonic maceration.
The sheer weight of the fruit above crushes the berries at the bottom allowing more sweet juice to join the ferment. This technique encourages the development of a beautiful silky mouth feel while maintaining vibrant fruity aromas.
Region: Lethbridge, Victoria
Variety: Pinot Noir, Pinot Meunier, Pinot Gris