Region: Henty
Variety: Pinot Noir
What's in the glass: Fruit was destemmed and cold soaked on arrival. Wild yeast fermentation took place in a mixture of small 500L open vats with pigeages and 3000L wooden fermenter with daily pump-over. Post fermentation maceration enabled good tannin and colour extraction. The wine was matured in vat for 8 months prior to bottling.
Farming: Sustainable
Vegan Friendly: Yes
