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Availability: In stock
This wine is produced from a number of vineyards that span the Yarra. The vineyards were chosen in particular for their high diurnal temperature range, resulting in wines with high natural acidity and low pH. Yields are low.
All grapes were hand picked. Due to exceptional fruit quality, 40% was fermented as whole bunch. This was a perfect opportunity to harness the whole bunch perfumes of the Yarra. The must was cold soaked for four days, with a mix of drain and returns and light plunging for 10-12 days. Indigenous fermentation took place in large open fermenters and large oak vats. The wine was matured in a mix of old barriques and stainless steel tanks, with four months in French oak.
This Pinot Noir has aromas of raspberry, cherry and cranberry. Baked earth, dried spice, juniper and fresh bay tree notes also come through on the nose. On the palate, dark fruits, a velvety mouthfeel and soft savoury tannins make a lovely finish.