Oyster Bay Pinot Noir

Description

“For Oyster Bay Pinot Noir, the fruit is picked from selected vineyard blocks to provide blending components and to add more complexity to the wine. The fruit is destemmed and crushed directly into a combination of open and closed top stainless steel fermentation tanks. Following pre-fermentation maceration, the must is inoculated with a range of pure yeast cultures. The open ferment is hand plunged multiple times a day and a small portion of the blend run off to complete fermentation in French oak barriques. After maceration, the wine is pressed off into tank and French oak barriques to complete malolactic fermentation. The wine is then matured for up to 12 months and racked prior to final blending. We’re proud to offer a unique, fruit-forward expression of New Zealand Pinot Noir.”