2016MattTaylor,KomorebiVineyardPinotNoir,SonomaCoast,USA

<p>Winemaking : Hand-harvested and hand-sorted on the 12th & 13th of September, 2016. The 2016 Pinot Noir was a blend of 2 co ferments. Blocks 2, 3 & 4 (Selection ‘S’) were co-fermented with 100% native yeasts and 100% whole cluster in a 35HL concrete tank. Blocks 1A, 1B & 5A (Selections ‘R’, ‘S’ & ‘T’) were cofermented with 100% native yeasts and 100% whole cluster in a 25HL French Oak tank. Both were pressed ≤30 days post harvest. For all intensive purposes, a combination of pumpovers, punchdowns and delestage are used, however the vintage dictates just how many or few we decide to impart. Free-run was drained overnight and press kept separate. Elevage was in a combination of 600L and 228L barrels for 20 months sur lie.</p>