Sileni Estates The Plateau Pinot Noir

The fruit for the Plateau Pinot Noir was sourced predominantly from the Sileni Plateau Vineyard. Soils are free-draining silt over gravels. The vineyard sits at a higher altitude making it substantially cooler and well suited for growing quality Pinot Noir.

Following harvest, the fruit was de-stemmed into a mixture of closed and open top fermenters. The open fermenters were hand plunged and the closed tanks rummaged to extract colour and tannin from the skins prior to post-ferment maceration. 40% wild ferment and the rest inoculated with cultured yeasts, primary fermentation took around seven days and then stayed on skins for a further three weeks before pressing. The wine was then racked to barrel with 40% of the blend inoculated for malolactic fermentation and the rest left to go through naturally in spring. The wine was matured in these oak barriques (225L) for nine months. The final blend has a 15% new oak component (French) and 22% second fill.