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I'll wear the warehousing costs and you get to enjoy three vintages of each wine at the current retail
Having the fruit hang longer
We make it this way to try get a balance between aroma and tannin ripeness
Spends about 20 days on skins and is bottled without fining or filtration
where the belief is that some varieties the flavour is in the skins and not in the pulp
Estate Pinot Noir 2025 Wickhams I'll wear the warehousing costsRed berries and dark cherry dominate the nose, firm mid palate tannins lead to pleasing acidity on the back. All fruit is hand picked in the morning and immediately de stemmed with no crushing. In tank the fruit will have a small addition of sulphur. Some batches were left to cold soak for approximately 4 5 days, whilst others started fermentation immediately. Natural and cultured yeasts were used on different ferments. Pigage and delastage were used
