2021 AttWoods Glenlyon Pinot Noir, Macedon Ranges

Winemaker Note 

Fruit is destemmed and fermented in open concrete fermentation tanks. The fruit is lightly worked, i.e. plunged only once a day. Fermentation is made with wild yeast and lasts roughly 2 weeks. Once the wine has finished fermentation it is pressed and put to barrel, which 20% is new French Remond. 
We don’t inoculate for MLF, preferring it to occur naturally the following spring. Once MLF is through we sulfur the wine. The wine is aged in barrels for 10-12 months before being racked to tanks for 6 months then bottled. The wine is unfined and unfiltered