The Pinot fruit was picked over two days; the 114 and 115 clones on the 12th of March and the MV6 clone on the 17th March. Handpicked and gently destemmed fruit goes to small vats where it ferments wild and gets pumped over lightly twice a day. Maceration lasted 28 days, after which it was pressed to a mixture of hogsheads and puncheons (approx. 20% new).
All orders shipped carbon neutral with Aus Post with insurance and signature on delivery.