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A single vineyard wine. Grapes were hand picked with 40% whole bunches retained for fermentation in open fermenters. The balance of the fruit was destemmed and combined with whole bunches. Natural fermentation on skins was completed after seven days when fermenters were drained and the skins were basket pressed with all press wine returned to free run. After pressing the wine was briefly settled before being transferred to French oak barriques, 40% new. The wine went through malo-lactic fermentation in barrels and was matured on lees for ten months prior to blending and bottling.A vibrant pinot noir with bright colour, black cherry fruit and an appealing textural quality which is enhanced by soft lingering natural acidity.
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