Brand: Kyberd Hills
Variety: Pinot Noir
Region: Mornington Peninsula
Alcohol: 13.4%
Vintage: 2018

Hand-picked, gently crushed and destemmed and allowed to cool soak for 4 days, prior to inoculation with yeast. Two days later was inoculated with malolactic culture to ensure the business was done before the cool of winter. Pumped over twice daily in the early part of fermentation, with the work tapering towards the end. 13 days on skins.

Two bins of grapes were allowed to go through carbonic maceration until the cap started to lower late in ferment. This was then crushed and added to the ferment. Pressed, sulphured, settled and racked to barrel. Post maturation, it was transferred to tank, settled, filtered and bottled in winter of 2019.