Yolk Pinot Blanc 2020 | Experiment #5

I have been making Pinot Blanc for a while now and my current batch takes a long time to grow into its skin as it is made to grow in a bottle. These wines are made to drink earlier and show what a little experimentation can do with the variety. Setting aside a small parcel of handpicked Pinot Blanc, I destemmed the grapes to a Concrete Egg with no sulphur additions. I then allowed it to ferment naturally for four weeks until it was sugar dry. It then stayed in the Egg on skins for close to three months. This parcel was then pressed to French Oak barrel to mature for another six months. The result is a delicately funky wine with a perfumed nose, deeper colour, spice and more texture on the palate. Cracking wine for summer and with food.

Vintage: 2020
Grape varieties: Pinot Blanc
Region: Adelaide Hills, Hahndorf, Australia
Winemaker: Darryl Catlin
Closure: Stelvin
Alcohol (ABV): 11.5.0%
Acidity: 6.7 g/l
Residual Sugar: 0.7 g/l
Wine pH: 3.16
Oak: Old French oak