Technical Notes & Styling
The Pinot Noir bunches are chilled to 3ºC before being sorted on a conveyor and de-stemmed. Berries are then hand sorted, before cold maceration ensues for 3 to 6 days at 8ºC. Slower fermenting cultured yeasts are used for some of the fermentations while ± 80% of the blend is naturally/wild fermented. Fermentation temperatures vary between 26 – 30ºC, depending on the nature of the sites. After pressing, the wine is racked and left to complete its malolactic fermentation and maturation in oak barriques.
Considerable emphasis is placed on vineyard site selection and identification, within the variations of three basic components of the soil: clay, sand, and stone. These are expressed in a range of flavours from vibrant raspberry, strawberry, currant and cherry. We respect the power and elegance delivered in this beautiful expression of a balanced bright red to darker berried flavour spectrum, delivered by the final blend of 50% older Dijon clones PN 115 to the 50% newer Dijon clone PN 667, in this Shannon Pinot Noir.
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