Koyama Pearson's Vineyard Pinot Noir, Waipara
Aged in French Oak barrels (a small percentage is new) for 18 months and Malo-Lactic fermentation naturally happens. No fining or filtration is applied.
The grapes were sourced from gravel soil vineyard in the heart of Waipara Valley. The vines were planted in 2004 by Mr and Mrs Pearson, a clone mixture of UCD5, Dijon 115, Dijon 667, Dijon 777 and 10/5. Free draining stony soils give the wines a rich aroma. The grapes are hand-harvested into small picking bins and sorted again in the winery before fermentation. Natural yeast fermentation in open-top 1.7t fermenters for about 20 days, followed by gentle basket pressing.