Red Wine - Bannockburn Pinot Noir 2021

An unsettled spring meant a slow startto growing.After some warmertemps mid-No- vember the inclement weather—
including some low snowfall—continued into flowering. The vines set with small berries on compact bunches. There was a good amount ofrain in January,then it dried out and heated up. Some screaming windstorms visited over Easter but we gotthrough without damage. We broughtthe crop in at optimalripeness. The fruit was disease free and delicious. Overallthe season was warmerthan normal, and the yields lower.

Winemaker’s Notes

60% The Inlet, 40% BlackRabbit. 5% whole clusters, 95% destemmed. 23 days on skins 7 days cold soak, 7 days ferment, 9 days postferment. Indigenous yeast. The wines were punched down once per day through to dryness,then leftto soak. Malolactic fermentation in the spring.12 months in barrel with 20% new oak.

Tasting Notes Nose — Dark cherry.
Chocolate. Earthy Palate — Elegant. Focused.
Complex.
Drink — Within 2—15 years!