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 fermen
100% matured in barriques (228L) for approximately 11 months using a blend of 3 cooperages. The oak used is of a tighter grain and medium toasted. New oak – 10%, 2nd fill – 50%, 3rd fill – 40%.
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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