Artemis The Crux Pinot Noir

The Pinot Noir grapes were hand-harvested then de-stemmed without crushing via gravity system into 1.0 and 4 tonne open fermenters. Five percent whole bunches with semi-lignified stems were added directly to the open fermenters. The must was soaked for 2 days at 5 degrees Celsius, with no sulfur dioxide. 10 days fermentation then pressed off. 10% new Kadar puncheons 40% to 5 year old, freshly shaved Vicard French oak puncheons and the balance remained in stainless steel.