2025 Auburn Pinot Noir

Fruit (Pommard, d5V12 and 114/115 clones) was hand-harvested in March following the warm, dry conditions of the 2025 season, then sorted into small open-top fermenters with 20% whole bunch to build structure and aromatic complexity. Fermentation was handled gently and, after two weeks on skins, the free-run wine was gravity-drained to a combination of new and seasoned French oak. Malolactic fermentation took place in barrel, followed by 11 months’ maturation before the most outstanding components were selected for the final blend.