Saint Clair Family Estate Pioneer Block 23 Masters Block Pinot Noir 2016 morellino-di-scansano Fermentation and maceration take place

Fermentation and maceration take place in temperature-controlled stainless steel over 14-15 days

while this work requires great patience

The weight of fruit in Directors’ Cut Cabernet Sauvignon showcases how much of Langhorne Creek Ben can fit into one bottle

Complimenti

with the approval of Grand Cru status for Quarts de Chaume (making it the first Grand Cru in the Loire) and Premier Cru status for Coteaux du Layon

Saint Clair Family Estate Pioneer Block 23 Masters Block Pinot Noir 2016 morellino-di-scansano Fermentation and maceration take placeThe fruit was harvested when it had reached full physiological ripeness and maximum flavour maturity. At the winery, the fruit was held cold for five days prior to fermentation to help extract maximum flavour and to enhance colour stability. seven per cent of whole cluster were added to the fermentation to add a stems component to the mix. Specially selected cultured yeast were used to carry