Jackson Estate Homestead Pinot Noir (750ml)

The fruit was primarily source from the Gum Emperor vineyard in the Southern Valleys of Marlborough.  With warm weather and dry days leading into the harvest the grapes were physiologically ripe with a crunchy acids.  The wine is a blend of various Pinot Noir clones (777 and 943) from younger blocks and more established Dijon clones off the older plantings.  The fruit was destemmed into small open top fermenters retaining a large proportion of whole berries. A cold soak of 2 days preceded a warm and rapid fermentation using a combination of Pinot Noir specific yeasts and indigenous yeasts. All batches were gently hand plunged.  The young wines were pressed to a mix of stainless-steel tank and older French oak barrels for maturation. Malolactic fermentation initiated in all batches. Each
batch was tasted and assessed before blending, preparation and filtration for bottling early December of the harvest year.