Tapanappa Foggy Hill Vineyard 2022 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, then were 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 February 2023.