Three Wooly Sheep Pinot Noir

This is a blend from several of our very good, small Marlborough Pinot Noir vineyards including sites in the Waihopai, Brancott and Omaka valleys. Two-cane VSP pruned which has then been shoot thinned and fruit-thinned in order to ensure consistent ripening. Winemaking Each block was picked as it attained ideal ripeness, both from a sugar–acid balance perspective and flavour. The grapes were gently crushed into small, open top fermenters where they were held cold for five days to help extract colour, tannins and fruit flavours. The vats were then allowed to warm for fermentation to start. Fermentation peaked at 32°C and the resulting wines were left on skins for around seven days post-ferment before pressing to predominantly old French oak barriques (3% new). The wine was blended after ten months maturation in barrel.