Woody Farm / Holiday Pinot Noir & Albariño 2022 (Red) 750ml

Somehow, it seems possible to ferment 600kg of Pinot Noir as red wine. While adding 15ppm of sulfur dioxide, we crushed 300kg after destemming and placed another 300kg of destemmed but uncrushed grapes on top, replacing the upper part of the fermentation tank with CO2 and conducting a low-temperature maceration for 6 days.
After that, we added yeast and destemmed and crushed 100 kg of Albariño harvested on 9/26, which we spread over the Pinot Noir.
Alb, which has higher sugar and acidity than PN, and most importantly a lower pH, is covered on top of the tank to avoid contamination of the mash. Additionally, while the aroma of PN and the aroma when blended with MC are very compatible, there is also a risk that the pH will rise if whole bunch fermentation is used. Since Yamagata's PN originally has a high pH, I thought about creating aromas not by upgrading the aroma with whole bunch fermentation, but by blending it with the low pH Albariño. The results are evident in the aromas that begin to emerge upon opening the bottle. It has a taste that is intoxicating with aromas not found in previous Japanese Pinot Noir.

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