Colene Clemens ‘Margo’ Pinot Noir 2019
One of the warmest years of the last five, we brought in all of our estate fruit between September 24th and 30th. Once in the winery, the fruit was 100% destemmed into small stainless steel tanks and began a 4—5 day cold soak. Following this, tanks were gently warmed, and fermentation by indigenous yeast began and continued for 10-14 days. Throughout primary fermentation, the tanks were gently punched down by hand twice daily. Once fermentation was complete, the wine remained in tank for 5-7 days of extended maceration, after which it was drained and the skins and seeds went to press to very gently to procure the remaining juice. Both the free-run juice and pressed juice went directly to barrel without settling. After aging for 11 months in 22% new, 29% 1 year, 30% 2 year, and 19% 3 year old French oak barrels, the wine was then blended and bottled in December of 2019