2015 was the best vintage for Pinot Noir we have experienced yet at Mt. Beautiful. It is also the first vintage made in our brand new state-of-the-art winemaking facility specially designed for producing small lot Pinot Noir. Good
flowering led to even bunches and well-balanced vines. Although the summer season was warmer than normal with hot days and warm nights, cooling easterly winds helped to slow ripening.
All our fruit was hand-picked, de-stemmed and gravity fed to tank. Individual blocks were fermented separately, and comprised of multi clonal blends which add complexity and aid the integration of flavours. Seven days of
cold soaking were followed by a fast ferment, with punch downs twice a day to achieve an aromatic wine with good tannin balance.
After two weeks of post-ferment maceration, the grapes were pressed, with free-run and pressings kept separate. Aged for 10 months in French oak barrels; 25% of which were new, the wine went through malo-lactic
fermentation in barrel, racked once and lightly fined with egg whites prior to bottling in March.