From the low yielding 2014 vintage, this estate grown Pinot Noir was fermented with a high percentage of whole bunches and kept on skins for an average of 28 days before maturing in French oak for nine months. A wine rich in fruit flavour, balanced by more savoury notes, with fine, mineral-like acidity and persistent chalky tannins. To be enjoyed over the next ten years.
Top Gold Medal at the 2015 Yarra Valley Wine Show, Trophy for Best Pinot in Class.
Trophy for Best Single Vineyard Red Wine & Trophy for Best Red Wine of Show.