2017 Butterworth Layline Pinot Noir
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The grapes were hand-harvested and de-stemmed into small open top vats for fermentation. They must receive a four to five day cool pre-fermentation maceration before the fermentation began. The cap was treated with a punch down one to two times daily during the peak of fermentation. After fermentation finished, the wine was pressed into aged French oak barrels for maturation and underwent complete malolactic fermentation in the spring. The wine was racked off lees, blended, and filtered for clarity. Maturation was 10 months in 25% new French oak. This wine is a blend of different Pinot Noir clones sourced from different blocks in our vineyard in Te Muna Road. The vines are tended by hand and are sustainably grown.