Zonzo Estate Pinot Noir 2024 (Yarra Valley)

Hand and machine picked. All but 5% of the overall intake was de-stemmed and fermented in open stainless steel fermenters. No fruit was crushed.

The 100% whole berry portion had minimal work carried out on the cap with 1-2 run downs, foot plunge then return. The ferment temperature was maintained to a maximum 28- 32˚C. Pressed off on an average of 8-14 days. The whole bunch/whole berry ferment was kept on skins for 7 days, with a rundown and then gentle foot plunge to ensure all sugars were released from whole berries on day 6 of active fermentation. Pressed to tank and then run off to barrel for malolactic fermentation which was completed by the end of April.