Comprising four clones, all from old vines, the fruit is destemmed but not crushed for whole berry fermentation in open top fermenters with 8-10 days on skins. Pressed, settled and racked to French barriques (30% new) for 11 months, held on fine lees without racking until they are racked for bottling.
This Pinot Noir has highly aromatic bouquet with spicy plum aromas leading into a medium-bodied palate with savoury nuances providing a counterpoint to the plummy fruit. The balance and the length cannot be faulted in a wine that does full justice to a great vintage for Pinot Noir in the Yarra Valley.
A deeply coloured blend of MV6, Pommard and Dijon 115 clones. Destemmed, crushed, open-fermented, 10 days on skins, matured for 9 months in French puncheons (30% new). A rich and deep pinot, with satsuma plum the dominant player promising much for the future as spicy notes build. The tannin and oak management is spot on.