Tasting scale
Oak
Body
Tasting notes
Production
Made from hand-harvested batches of Pinot Noir grapes predominantly located in the cooler Main Ridge and Red Hill vineyards, with 25% coming from Tuerong vineyard. Multiple clones including MV6, 114, 115, 777, D4V2 and D5V12 make up the blend. The grapes were de-stemmed into 2T open fermenters followed by a short cold maceration period of between 3 and 5 days before the onset of wild fermentation. 5% of the blend underwent carbonic maceration for 2 weeks before being destemmed and then fermented on skins to dryness. At the completion of primary fermentation, the grapes were pressed and the wine transferred to French oak barriques and Puncheons (27% new) for natural malo-lactic fermentation. Average skin contact time was 17 days. Barrel maturation was for 9 months.
