Fruit was hand harvested and hand sorted. A combination of whole berry and whole bunch (~15%) is tipped into open fermenters. Then 15-18 days of maceration and fermentation with wild yeast. The wine is then pressed, settled overnight and filled to barrel by gravity. Allowed to mature for 9 months at 16°C in 225L French casks.
Varietal: Pinot Noir Region: Yarra Valley, VIC ABV: 13.3%
Gold Medal & 96 Points - Royal Melbourne Wine Show 2018 Gold Medal - Royal Hobart Wine Show 2018 Gold Medal - Mundus Vini 2018
94 Points - James Halliday Fruit from estate vineyards, 15% whole bunch, 9 months in oak, 30% new. Plenty of 'pinot' packed into this offering. Crystal clear varietal expression moves from fragrant cherry through sweet spice to sappy, slightly stemmy whole bunch character, with the texture and palate weight pitch perfect. Lively tannin sustains the finish with length and freshness.