Springtime in the winery...

Winter has been and gone it seems. The days are longer and warmer. And with that warmth the barrels of Pinot Noir in the winery have burst back into life with the telltale signs of malolactic fermentation. Bacteria are hard at work consuming malic acid and substituting it for a smaller amount of softer rounder lactic acid. They love the warmth though and when the wine hits around 15-18C they are at their happiest.

Out in the vineyard pruning is complete and budburst only a matter of days away.