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Once in barrel the wines go through malolactic ferment and are left unsulphured on gross lees until bottling where the wine is given minimal sulphur and gently filtered through a Xflow
seamless balance and moreish
planted in the 1970s
As this wine has its secondary fermentation in tank
The palate is taut and elegant
Robin Brockett Fenwick Pinot Noir NV Once in barrel the winesWild fermented in a small open top tank with the inclusion of whole bunches, hand plunged for 2 weeks, pressed to French oak and aged for 12 months. A rich complex wine of sweet red fruits, whole bunch notes, spice and understated oak.
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