This wine is the product of traditional viticultural and winemaking techniques. Our low-yielding, heavily-pruned vines are planted on a north-facing slope in the valley of the Jamieson river 10 Km north of Mt Terrible in the Victorian Alps
The grapes are picked by hand, chilled before crushing, then cold-soaked with 20% whole bunches for 5 days before fermentation in open fermenters. The wine is then basket-pressed and transferred under gravity to (1/3 new) Sirugue and Francois Freres barriques for 18 months. In the Course of maturation it is racked three times before being The result is an elegant, complex pinot which can be drunk bottled, unfiltered, in our cellar.
The result is an elegant, complex pinot which can be drunk immediately but will benefit for cellaring for up to 10 years
** 96 points James Halliday **
13.5% abv // 8.0 Std drinks