Rockview Ridge

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.

Maturation

100% matured in barriques (228L) for approximately 12 months using a blend of 3 Burgundian cooperage’s. The oak used is of a tighter grain and medium toasted. New oak – 20%, 2nd fill – 40%, 3rd fill – 40%