Polperro Landaviddy Lane Pinot Noir 2021

Tasting Notes

The fruit is handpicked and destemmed into a 2 ton open fermenter as whole berries and left to start fermenting naturally. It is not touched until a 2-3 drop in baumé, which allows fermentation to occur inside the grape berry and I believe increases the aromatics of the finished wine. Once fermentation starts strongly, the ferment is hand-plunged 2-3 times per day for 15 days. The wine is left on skins for post ferment maturation for another 15 days. It is then pressed off skins and racked to barrel. 30 % new oak and predominately François Freres and Sirugue extra tight grain Light toast. In the spring the wine is racked and returned to barrel. Finally after a total of 16 months barrel maturation, the wine is bottled without fining or filtration.

Middle Eastern spices, red cherries, brambly and lifted. Silky elegant palate with red cherries, raspberries and swirling tannins. This wine is very much red fruit dominant but there is also hints of pomegranate and cranberries that help carry the palate through. - Winemaker Note