Hazendal Pinot Noir 2019

In the cellar

The grapes were hand harvested in small crates in the early hours of the morning to keep the grapes cool and preserve flavours. Grapes are cooled further overnight in our on-site cold room (3°C) and processed the following day. Bunch and berry sorting is practiced making sure only the best grapes are used in our wines. A very soft destemming action gently rolls intact berries off the stems, preventing the extraction of harsh unwanted phenolics. Only 5 tons of Pinot Noir was de-stemmed to a stainless-steel tank for a maceration period of 1 week. Once spontaneous fermentation started, the tank was inoculated with yeast. Pump-overs were done 3 times a day during fermentation. Post Fermentation, the wine was drained off the skins and lightly pressed and transferred to a steel tank. After settling, the wine was racked to 500L Oak Barrels (2nd fill). No Malo-Lactic Fermentation took place.