Grapes are hand-harvested between 22.8–23.8°B, of which 15% whole clusters are added to some of the tanks with a natural fermentation taking place, while other tanks are inoculated for fermentation. During fermentation, gentle extraction takes place with one pumpover a day and two manual punchdowns of the grape cap. A maximum temperature of 27°C is reached.
On completion of fermentation, grapes are pressed and transferred into 228l French oak barrels. Malolactic fermentation is completed in the barrel and maturation takes place over 10 months. 20% 1st fill, 20% 2nd fill, 20% 3rd fill, 20% 4th fill and 20% 5th fill tight-grain barrels with a medium toast.
Ghost Corner Pinot Noir
A beautifully crafted Pinot noir with prominent red fruit of ripe cherries and sweet raspberries with an undertone of earthy, mushroom nuances. A silky palate with berries and delicate oak components following through.