2024 Pinot Blanc

We harvested this fruit by hand early in the morning to preserve the fresh fruit cold and brought it to the winery to weigh and process. The grapes were loaded as cluster into the press and no destemming took place. The fruit was gently pressed as whole clusters, and the juice was pumped to a holding tank in the winery to hold cold and allow the sediment to settle out of the juice to the bottom of the tank. After 2-3 days we pumped the juice off the sediment leaving it behind and put the juice to white barrels for barrel fermentation. Once barrel fermentation was completed, we put the lot through partial malolactic fermentation to retain some of the wine’s native acidity while also softening it. The wine was aged on lees in barrels with minimal stirring until we were ready to bottle it about 20 months later.