The 2016 Inara Pinot noir was picked on 24 and 25 February, 2016. The grapes were harvested at night to retain fruit purity and were immediately destemmed and crushed for fermentation. Tannin and colour extraction were carefully monitored to provide the wine with its structure without overpowering the ripe berry fruit characteristics. After alcoholic fermentation, 30% of the wine was placed in new barrels for malolactic fermentation. After malolactic fermentation, this wine was aged in new oak for 9 months. The remainder of the wine remained in stainless steel tank until blending and bottling in January 2017.
Alcohol: 13.5% | pH: 3.54 | TA: 5.8 | Dozen Produced: 890