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%
