Tapanappa Foggy Hill Vineyard 2021 Pinot Noir

The hand harvested Pinot Noir fruit from Foggy Hill Vineyard was delivered to the Tapanappa Winery in the Piccadilly Valley. Because of the cool vintage, no whole fruit was included in the fermentation tubs. The tubs were filled with destemmed, crushed, and chilled must, before being immediately inoculated with our own grown yeast strain and allowed to ferment to a maximum temperature of 33°C with daily hand plunging of the cap.

At the end of fermentation after 16 days, the tubs were sealed to allow 5 days of maceration on skins then pressed block by block, clone by clone, to barriques (one third new) with an inoculation of a malo-lactic bacterial strain. After malo-lactic fermentation on full lees, the batches were racked and returned to barrique for maturation. After 10 months in barrique the Foggy Hill batches were clear racked and blended ready for bottling in January 2022.

The in-bottle analysis of Tapanappa Foggy Hill Vineyard 2019 Pinot Noir is:

pH 3.55
Total Acid 5.9 g/L
SO2 108 ppm
Volatile Acid 0.56 g/L
Alcohol 12.5 %

Winemaker BRIAN CROSER