Making Pinot Noir 2014 from Orange NSW
Inspired by the success of my 2013 Merlot, I have upped the ante and making a Pinot Noir. It is from the same vineyard on Mt Canobolas, as last years Merlot. Despite the title of the article this will be a serious wine and the one I plan to launch my label with. A super premium, ultra low volume natural Pinot Noir from a region that is still up and coming.
Picking and "processing" the fruit
In mid-March all the Pinot Noir was handpicked from a vineyard in Orange NSW. It is a mix of MV6, 777 and 114. The only processing done was to put it into drums, absolutely no sulphur or destemming. This years wine is minimalist to the max.
I want to make sure that the work done in the vineyard shines through in the glass. The vigneron that owns this vineyard is meticulous and producing some of the best wines in the region. His philosophy is the same as mine, work hard in the vineyard and don't f#ck it up in the winery.
The plan is to have 6 fermenters with varying degrees of stem. Allow some carbonic maceration with a few, a bit of foot stomping and plunge twice a day. My fermenters are 120L drums.
The fruit is now back in Sydney, and has just started to ferment.