Our original Pinot noir plantings date back more than 25 years. These vines are now fully mature and are providing us with fruit of exceptional quality.
After hand picking, the fruit was crushed to a number of half tonne open fermenters. A variety of techniques were employed for the primary fermentation, designed to increase the wine’s final complexity. All the ferments were hand plunged and pressed off to French oak barriques, where the secondary ferment was completed.
The oak barrels were selected from a number of different coopers, with different toasting levels and a variety of ages, from new through to 6th use. The wine spent a further ten months in barrel before bottling, the aim of which is to help with the palate structure and weight, without overpowering the fruit.
This Pinot noir is a reflection of its Upper Yarra Valley origins in a wet year. It is in the lighter spectrum, with hints of strawberry and cherries on the nose and palate with clean crisp acidity helping provide a long finish.