Wine Making Notes
The fruit for Brightside Pinot Noir was sourced from a mix of all three of Brightwater’s organic-certified vineyards near Nelson on the South Island of New Zealand. The fruit was hand harvested in April/ May, so quite late, this being the equivalent of our October/ November.
In the winery, the fruit was completely de-stemmed with minimal crushing. It was then fermented with cultured yeasts and hand plunged for the duration. Total time on skins was 20 days. Once pressed off skins, the wine was matured for 13 months in French oak: one-third of these barrels were one year old, one-third were two years old, and the remainder were older and largely inert. Malo lactic fermentation took place at this time.
Brightside Pinot Noir
As with all wines on this website, this wine is made without the use of animal products. This is not the case with so many wines that are commonly on sale in the UK. Far too many wines have animal products used as a so-called production aid; they will often have a large array of chemical additives as well. Have a look at our page on additives allowed in wines. Many vegan wines are also organic or better still bio-dynamically grown. The care taken in growing the grapes and making the wine comes through in the taste of the final product. This is a vegan wine.