Harvest 2010 - Raupo Creek Pinot Noir

Our first Pinot Noir from 2010 has finished fermentation.

Seresin Assistant Winemaker Carlos Orgiles is looking at our Pinot Noir which came from the top of the hill on our Raupo Creek vineyard.

These were the first grapes we picked, and last week they were the first to finish their natural fermentation. This means that all the sugars have fermented and converted to alcohol.

After fermentation, all our Pinot Noirs stay on their skins for two to three weeks of post-ferment maceration before being pressed to barrel. This allows greater extraction from the skins and gives us darker coloured, more complete, structured wines. It also helps move the fruit profile from being fresh, pure and simple, to a wine with darker, more savoury characters.

Carlos says 'wine is all about balance. The balance of fruit, tannin, colour and alcohol. This extended post-ferment maceration helps to give that balance.'

Clive adds 'this fruit was grown with the view to becoming our Sun & Moon Pinot Noir, and although it's early days, it looks spectacular and likely to make the grade. Only time will tell...'