This one is a lot of fun. We hand-picked cherries in Mornington and fermented them under carbonic maceration for a couple of weeks. They were then gently pressed, and the fermenting juice was poured over whole-bunch Pinot Noir from Macedon for a rolling co-ferment. After pressing, the wine was transferred to old French oak for élevage. The final blend is about 30% cherries and 70% Pinot Noir. It shows vibrant cherry notes (of course!), along with earthy spice and hints of ruby grapefruit.
This one is a lot of fun. We hand-picked cherries in Mornington and fermented them under carbonic maceration for a couple of weeks. They were then gently pressed, and the fermenting juice was poured over whole-bunch Pinot Noir from Macedon for a rolling co-ferment. After pressing, the wine was transferred to old French oak for élevage. The final blend is about 30% cherries and 70% Pinot Noir. It shows vibrant cherry notes (of course!), along with earthy spice and hints of ruby grapefruit.
