Bendigo, Central Otago, NZ

Pinot Noir 

13.5%

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Wine Making

The fruit came predominately from a single Pinot Noir clone - Abel. 100% whole bunch fermented with natural yeast. 100% whole bunch and fermented with natural yeast. Gentle winemaking techniques were used to avoid excessive extraction. 15-20 days on skin, pressed to 100% old French oak barrels. 12 months in barrel, and allowed to undergo malolactic fermentation naturally in spring, before being racked and allowed to naturally settle and integrate in tank.

Bottled unfined and unfiltered.

- Moko Hills