2013

Pinot Noir

100% pinot noir from our Estate Vineyards located in the Tamar Valley.

Wine Analysis
  • Alcohol: 14%,
  • pH: 3.49
  • Acid level: 6.4g/L

The Wine

100% pinot noir from our Estate Vineyards located in the Tamar Valley.

The Grape Variety

After crushing the must was pumped into open stainless steel fermenters with some batches allowed to undergo pre-ferment maceration and soak on skins for up to 5 days. Fermentation on skins for approximately 10 days with ferment temperatures allowed to run at temperatures of up to 30°C. During this time the cap was plunged twice daily. All batches were pressed using a hydraulic basket press and then pumped into French oak barriques. Approximately 25% of the wine was matured in new oak with the balance aged in a mixture of two to three year old barrels. Kayena Pinot Noir is typically aged for 10-12 months prior to bottling, and is then matured for 15 months prior to release. The wine finished with and Alcohol of 14.0%, a TA of 6.4 g/l and pH of 3.49.