Selected parcels of Pinot Noir from our Sandy Creek Vineyard and neighbouring blocks in Marlborough have gone in to producing our 2012 Sherwood Pinot Noir. Harvesting the fruit early April 2009 in great conditions it was transported to the winery and tipped into 5 tonne fermenters. After a six day cool soak the fermentation began on its own accord. The cap was hand plunged twice a day over the 17 day skin contact period. The wine was then pressed off skins, aged for 5 months in barrel, lightly blended, fined and bottled.