Wine Making Notes
The fruit for Brightside Pinot Noir was sourced from a mix of all three of Brightwater’s organic-certified vineyards near Nelson on the South Island of New Zealand. The fruit was hand harvested in April/ May, so quite late, this being the equivalent of our October/ November.
In the winery, the fruit was completely de-stemmed with minimal crushing. It was then fermented with cultured yeasts and hand plunged for the duration. Total time on skins was 20 days. Once pressed off skins, the wine was matured for 13 months in French oak: one-third of these barrels were one year old, one-third were two years old, and the remainder were older and largely inert. Malo lactic fermentation took place at this time.
Brightside Pinot Noir
Grower: Kaimira Wines