Harvest 2016 was unusual in that it provided more than its fair share of challenges to test our nerve and skill as winegrowers. Spring rainfall was well below the norm-almost drought conditions, then a touch of hail, and then heavy rains. This resulted in a lot of pacing about vineyards and an intense obsession with weather forecasts! But our patience and perseverance was rewarded with some intensely flavoursome wines.
Our Pinot Rosé is made from a relatively little known Pinot Noir clone - 8042, thought to be from the Bordeaux Research Station (INRA).
Once harvested on the 5th April the fruit was gently processed to a press where it was held under gas cover for 3 hours to soak on the skins. This soak time extracting not only flavour and a little colour but fine phenolics.
The juice was then pressed off skins and sent to tank for settling. Once clarified the juice was racked to tank for ferment. The juice was inoculated with yeast chosen for the fermentation aromatics it liberates.
Come early May we stopped the ferment with a dash of residual sugar remaining. The wine then spent approximately three months on fine yeast lees. Then in late August as spring promised to bloom we readied the wine for its September bottling.