Yealands Estate Land Made Pinot Noir is a New Zealand red, that's riper and rounder than its Burgundian cousins. It's bursting with plums and raspberry flavours, offset by hints of spice.
The low yielding Pinot Noir blocks are harvested at optimum ripeness. The parcels of grapes are cold macerated at 6 – 8 degrees for around five days before being warmed and inoculated with selected yeasts. A fast, hot fermentation proceeds with regular hand plunging and the use of pulse air which helps to craft a wine with elegance and balance. The parcels are gently pressed off after fermentation. A portion of the parcels spend some time in third year French oak barrels, while undergoing malolactic fermentation. The wine is then blended and filtered prior to bottling.
