Fruit is hand handpicked and sorted in the vineyard. Single Ferment with around 20-30% whole bunch. Must is cold soaked for 4 days then natural fermentation occurs with no temperature control. Malolactic fermentation occurs during primary. Open ferments are pumped over daily. Wine is gently pressed off skins and run straight to French oak for barrel maturation on lees in 30% new oak (300 & 500lt) barrels. Wine is not filtered or finned but allowed to clarify naturally in the cellar prior to bottling. This minimal handling is done to maximize delicate “Pinot character” flavours.

Bright rose red with a light hue. Beautifully lifted and perfumed showing spice and sweet reds fruits. The palate is layered with red fruits, fine tannins, savoury whole bunch characters and soft earthy flavours. A supple and delicious Pinot that has great acidity, length and fineness.