Rippon 'Emma’s Block' Mature Vine Pinot Noir 2020

Picked by hand into small, 10kg cases allowing the fruit to arrive at the winery’s sorting table undamaged and intact. Picked and fermented separately in 3,          2-tonne stainless-steel fermenters.

Each parcel is fermented and matured apart before blending. The winery’s resident yeast population (non-inoculated) took 10 days to ferment; and spanned temperatures between 9-30° Celsius.

Total time of skin contact: 16, 23, and 28 days

12 months of new (17.2%) to 4 year old French oak barrels. The malolactic fermentation went through unaided (non-inoculated) in springtime; it was then racked back into barrel and allowed a second winter in neutral barrels before being run directly into bottle without filtering or fining.

Total time in barrel: 18 months