Estate Pinot Noir 2025 Wickhams these valance have developed a

these valance have developed a balance that flows through to the wine

Having the fruit hang longer

where the belief is that some varieties the flavour is in the skins and not in the pulp

We make it this way to try get a balance between aroma and tannin ripeness

Hand pick into bins

Estate Pinot Noir 2025 Wickhams these valance have developed aRed 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