MV6 pinot noir whole bunches from 13 year old vines were tipped directly into small 800kg fermenters closed up with CO2 in the headspace. After some carbonic maceration which occurred spontaneously, the bunches were foot stomped to produce juice and primary ferment commenced. The fermenters were foot stomped every two days until the juice hit 1Be, then pressed directly to neutral barriques to finish primary and malolactic fermentation. No additions were made until SO2 was added at the end of April. The wine was racked to tank in January, racked again and bottled.
This wine is based on the idea that 100% whole bunch is less noticeable than a 30% portion in a blend. Ripe stalks gave the opportunity for experimentation in a warmer year. Reductive nose to open, belies the depth on the palate. Soft and rounded with fine grained tannin.