Natural winemaking philosophy, while making quality the priority. Minimal intervention in the vineyard and 100% hand-picked. Fermented in small open open oak vats and stainless steel fermenters using indigenous yeasts. Fermented with very little cap work - a real focus on carbonic maceration. 100% malolactic fermentation.
Appellation: Yarra Valley Vineyards: Primavera, Sexton Varietals: 51% Pinot Noir, 49% Syrah Harvested: February - April 2018 Bottled: November 2018 Alc/Vol (%): 13.0 TA (g/L): 6.00 pH: 3.55 Cellaring: Now - six years