Varietal: Pinot Noir
Region: Alpine Valley
Handmade - Wild Yeast Ferment - Unfined - No Enzyme Added -No Acid Added - Barrel Aged on Lees
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.
As with all wines released under the Nomads Garden range input from us in the winery was kept to an absolute minimum.