Tada Winery Pinot Noir 35ppm SO2 2024

Pinot Noir on an alluvial fan, trained to unilateral horizontal cordon, blended across plantings of 2011 (42%), 2012 (29%) and 2021 (28%). Hand-harvested 5 October 2024 at 21.26° Brix and pH 3.03, sorted twice — in the vineyard and again at the winery. The fruit was not crushed: maceration began as the grapes released their own juice under their own weight, and ran about 20 days. Fermentation started spontaneously on indigenous yeast alone. Early on the cap was punched down gently by hand and foot, with remontage used where needed, moving gradually to a paddle — once or twice a day, judged each day on the softness of the skins and how the tannins were extracting. Pressed slowly at low pressure in a horizontal pneumatic press to keep stress off skins and seeds. Aged about 10 months, 70% in used French oak and 30% in stainless steel. No acidification, no chaptalization, no fining, no filtration. SO2 added only at bottling.