Ekin Pinot Noir

Machine picked fruit transported to the winery in the early hours of the morning. Hand picked fruit
stored in the cool room for 24 hours before processing. Small open top fermenters used for the
20% whole bunch pressed fruit. The remaining fruit was pressed not crushed using whole berries
only. The fruit was in tanks for 48 hours soaking at room temperature before being inoculated.
Monitored and plunged daily. Pressed to tank and settled for 3 days. French 2-5 year old oak for
10 months. Racked to tank and bottled with minimal finings or filtration.

Adelaide Hills, S.A