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VINEYARD:The fruit comes from our clay rich hillside Raupo Creek vineyard, the alluvial shingles of our Tatou vineyard and the Home vineyard, which is made up of a variety of Waimakariri type soils of alluvial origin. Ten different parcels were hand-picked between March 25 and April 12.VINIFICATION: The fruit was hand-sorted before being de-stemmed and cooled, after a pre-fermentation soaking period the juice was allowed to warm and fermentation started with wild yeast. During fermentation the caps were hand-plunged daily. The wine was then left to sit on skins for two weeks for post ferment maceration; a total of three and a half weeks was spent in contact with the skins. It was then drained and lightly pressed before being transferred to French barriques, of which approximately twenty five percent were new. The Leah Pinot Noir went through natural malolactic fermentation during eleven months spent maturing in barrel, before it was bottled unfiltered and without fining in March 2009.
The finished wine has an alcohol of 14.0 percent, pH of 3.5, and 6.5g/L titratable acid. |
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| The Sorting Table, LLC 1700 Second St. Suite 380 Napa, CA 94559 (707) 603-1460 |
Content and Images ©2013 The Sorting Table, LLC. |
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