Winemaking remains, as always, very simple. The grapes were left to ferment naturally with no punch downs or pump-overs and no temperature control. After three weeks maceration, the wine was pressed to tank where it remained for malolactic fermentation and maturation. The wine shows bright cherry and mariposa plum fruit as well as raspberry and redcurrants. The palate is fine and chewy with subtle cherry pit, spice and earth characters. It is precise and well defined.

100% Pinot Noir from 50% Strathbogie, 20% Mornington Peninsula, 20% Goulburn & 10% Henty Vineyards.