Kershaw Clonal Selection Elgin Pinot Noir 2019

The grapes for this first-class Pinot Noir were harvested by hand in the early hours of the morning and transported in small baskets to the conveyor belt, where the berries were picked by hand with the greatest care before continuing on to the destemming stage. The destemmed grapes were fermented as whole berries after a 3-4 day swelling phase in small open fermentation tanks with a capacity of 500 kg. After 10-16 days of push-downs on the skins, the wine was transferred to the cask where the malolactic fermentation was completed. The wine was separated from the malolactic yeast and then returned to the barrel where it was allowed to mature for 11 months. Before bottling, the wine was lightly flitered. The artisan barrels used for the ageing process come from Burgundy and the Rhône region. 12% of the barrels were new wood, 88% second and third wood.