Notes from Hochkirch Winery

Steinbruch is a batch selection from the end of harvest: Maximus was picked first followed by Village in the middle. Harvest 24/3: hand-picked with 30% whole bunches, and the rest de-stemmed into open fermenters for a cold soak of 3 days. No additions, then wild ferment with a daily plunge for 8 days. Pressed 4/4 into tank for one day then gravity fed to French wood, 3-10 years old. Natural malo in spring then rested ‘till winter and racked. Rested again and assembled Oct 18 with 40ppm So2 as first addition. Settled in tank 6 weeks then racked with So2 adjusted to 25ppm and bottled. No fining, no filtration, no shit.

Background notes from Hochkirch Winery

"The most capricious of varieties, Pinot is however capable of breathtaking magnificence as no other red wine when terroir, season and man meet in the right coincidence. Although these are early days Pinot seems to feel at home in our vineyard with the rigours of a cold southwest Victorian climate."  - John Nagorcka

(SKU: HK_SPN_17)