Mount Edward Pinot Noir 2018
Mount Edward's winemaking approach is traditional. They are Organically certified in both vineyard and winery, but they aren't registered as an Organic exporter with MPI so can't claim the wines to be organic in the EU market. They use natural yeasts and minimal intervention at all stages to produce wines which reflect the vintage from which they came. The Central Otago climate and soils are unique with the parent rock being glacially derived schist. Most of the soils having been cultivated only a few times in the 100 years before the viticulturists arrived, and some not at all. The growing season is warm and dry with cool nights. It is a short season however, with a risk of frost early and late and they actively restrict crop levels managing the vine canopy to achieve balance and uniform ripeness regardless of variety. Winemaking Vinified using open fermenters, hand plunging, natural yeasts, and 11 months in French oak (20% new) before racking and settling in tank for a further 3 months. Fermentation was carried out using de-stemmed fruit including the addition of 25% whole bunches. No fining or filtration and no additives or additions are used, and only minimal so2.