Hand harvested fruit was de-stemmed into small open fermenters and left to cold soak for around 7-10 days until the musts warmed enough for indigenous yeasts to initiate fermentation. The small parcels were then hand plunged 3 times a day and left on skins for up to 3 weeks post fermentation. The lightly pressed young wines were then transferred under gravity to new (35%) and seasoned Burgundy barriques (Saury, Francois Frere, Mercurey, Demptos). The wine was left to undergo malolactic fermentation in the spring and finally blended in late summer. The Michelle’s Pinot Noir has not been fined and only very lightly filtered and is designed to be a pure expression of the vineyards and so is made with minimal intervention and ultimate respect for the fruit.
Harvest date: 5 - 19th April 2012