Fruit was destemmed (10% whole cluster) leaving to cold soak for about a week before fermenting for 14-21 days, with half of the fruit fermented in the traditional Argyle 1.5T fermenter bins and half fermented in modern stainless steel open close top tanks. Fruit was gently pressed and racked to barrel.
Food Pairing Notes
All Argyle Pinot Noirs are hand picked and fermented in small batch open-top bins - a rare, time-consuming and labor-intensive process for a winery of any size. This gives our winemaking team ultimate flexibilty in blending - literally to the vineyard block.
All signs of the start to the 2021 vintage pointed to a classic spring season. Bud break took place end of April followed by a dry spring. Bloom in June arrived with a rain shower that reduced overall yield potential but allowed for the perfect amount of fruit to ripen on the vines for high quality wine production. Summer remained dry and sunny with plenty of heat to keep the fruit developing. While a heat dome in late June posed a challenge for many in the valley, we experienced no damage from this weather event. These summer events lead to a rather early harvest, which successfully wrapped up the first week of October.