Region: Tasmania 

Variety: Pinot Noir 

What's in the glass: Fruit was handpicked except for Block 10. Most ferments were 100% destemmed fruit but a 100% whole bunch ferment was carried out on Abel clone. 15% of this was used in the final blend. Fermentation was carried out for 15-25 days with gentle extraction through modest pumper regime. Ferment was inoculated with XR Grand Rouge. The wine was matured for 11 months in French oak barriques of which 30% were new. Barrels used were CAVIN and St Martin. No fining but filtered.

Farming: Sustainable 

Vegan Friendly: Yes