This is my second release of Forager Pinot Noir. 2013 was a lovely season – blessed by sunny days throughout the growing season and a settled harvest period. Hand-picked and hand- sorted, the grapes are then returned to sit amongst the vines where they once grew. Giving indigenous yeasts from the vineyard the opportunity to create a true expression of the actual vineyard site. Temperature fluctuations in the vineyard environment add a layer of complexity to the fermentation process, with a prolonged pre-fermentation maceration and cooler soaking temperatures than I would expect inside a winery.