A certified biodynamic site at Mount Bera Vineyards in Gumeracha. The fruit comes from the mid-sloped section of the vineyard, planted directly on red clay and limestone. MV6 clone selection, dry grown for the past four years.

Hand-picked. Whole-bunch carbonic maceration for ten days, followed by fifteen days on skins with plunge-downs once a day. Pressed to seasoned French barrique and aged twelve months on fine lees. Racked and bottled eighteen months prior to release.

Tasting Notes:
A structured Pinot Noir. Black cherries, raspberries, cola &  clove spices and forest floor, with acidity and minerality drawn from the limestone.

Potential Aging:
7 to 12 years recommended