McLean Creek Rd Pinot Noir 2013 - 3L



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Library Release

At the winery the fruit was gently de-stemmed via gravity into small open top fermenters and allowed to cold soak. After cold soaking, a mix of indigenous and cultured yeast was employed to carry out a long fermentation peaking at 30C, gentle hand plunging of the must was done throughout. After a post-maceration period the free run wine was transferred to 100% French oak barrels (33% new) where it remained for 11 months, with the press wine kept separate. A natural malo-lactic fermentation occurred in late spring. We hope that you enjoy this expression of the Meyer Family Vineyards terroir.

Drink now or cellar for 10+ years


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