2025 Craggy Range Martinborough Pinot Noir

90% of the fruit was hand-harvested, carefully bunch sorted and destemmed into a combination of fermentation vessels, including stainless steel tanks and French oak cuves. A mix of indigenous and selected yeasts guided fermentation. The wine spent an average of 14 days fermenting on skins before being pressed to French oak barriques (15% new) and larger closed-top French vats.