2024 Run Free by Singlefile Pinot Noir

The fruit for this wine is from our pinot noir vineyard in the Mount Barker subregion of the Great Southern. The fruit was picked, destemmed and cold soaked for two days in small open fermenters. A portion of the juice underwent a wild yeast fermentation, the remainder, after the introduction of an indigenous yeast strain.

Once fermentation was underway the must was pumped over twice daily with small amounts of oxygen. The temperature was held at about 25°C, then allowed to warm up as the fermentation came to an end.

Upon completion of the primary fermentation the wine was then transferred to barrels for malolactic fermentation, allowing for the soft integration of the juice and oak.

The wine was bottled in February 2025.