Coulter Wines 2018 C3 Adelaide Hills Pinot Noir
(ENG) Whole bunch handpicked at 13.9 Be’. Whole clusters were tipped straight into fermenters for a 4-day carbonic maceration. Foot stomped after 48 hrs with zero acid additions to undergo a 100% whole bunch ferment at around 28/30’C and only ever hand plunged to sugar dry. Must was basket pressed straight to Oak (Oak regime: 100% French 2/3-year-old Hogs Heads).
Wine underwent Malolactic fermentation in oak and was then sulphured in place. After 2 rack and returns via gravity and 7 months oak maturation the wine was racked clean straight out of barrel to bottling with zero additions (no fining, stabilization or copper additions).