The fruit for the 2013 Lethbridge Pinot Noir was picked by hand during the second week of March, yielding 1.5 tonnes/acre. Fruit was destemmed with the exception of 30% which was included as whole bunches. Pre-fermentation cold soak maceration ensued for approximately 7-10 days until indigenous yeast fermentation started. Fermentation in small 500L open vats proceeded for 7 days with pigéage daily; temperature peaked at 32oC. Fermentation was followed by up to 5 days post-fermentation maceration. Pressing was straight to barrel (30% new French oak) to allow for gross lees contact. Barrels went through natural MLF, which finished in November 2013. Wines were racked once throughout the maturation period and then bottled in February 2014.
"Hand-picked, 30% whole bunches, 7-10 days cold soak, wild yeast fermentation to 32oC, 5 days maceration, pressed direct to barrel (30% new). Ray Nadeson is a master builder of full-bodied, long-lived pinot, deep in colour, resounding with poached plum and black cherry fruit, the tannins ripe and the oak lost in the oceans of flavour." 95 points, James Halliday