Traditional Method Pinot Noir from the Upper Yarra, fermented in barrel and matured on lees for three years. Bright, crisp and oh so refreshing with zesty orange oil and red apple skin supported by silty structure and an elegant bead. Delicious now, but will reward patience (we’d like to see you try).

Fruit: 75% Ferguson Pinot Noir, 25% Little Yarra Pinot Noir

Fermentation: Primary fermentation in small old barriques

Maturation: 3 years in bottle on lees

Disgorgement: December 2024 Dosage: 1g/L