This is my third release of Forager Pinot Noir. 2014 was an early season – with a warm start to the spring and continued warm and somewhat stormy weather throughout the summer. 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.