Long Story Short 26 Maples Pinot Noir

100% destemmed and fermented in small open pots. A mix of inoculated and wild yeasts. The ferments tented to kick off within 3-5 days of picking and were plunged up to twice a day for a couple of weeks. They were then pressed out and within a week put into French oak and allowed to natural go through malolactic fermentation. They then spent another 10 months in those barrels

Deep Ferros soils, dark reddish to light brown . A fine crumb that’s friable and porous with medium clay as you get to below 1m and decomposing basalt below 2m. we have a spring popping up in the middle of the vineyard that is the beginning of the Stony Creek that flows into Western Port.