Colour: Bright, Ruby.

Bouquet: Highly aromatic. Spice and red jubes abundant. The promi-nent whole bunch inclusion is driving the nose.

Palate: A combination of whole bunch fermentation and carbonic mac-eration has created a juicy, red berry/confectionary filled palate bal-anced by moreish savoury spice. The super fine silky tannin structure is providing texture to the midpalate, and in conjunction with a tight acid backbone, is driving a very long finish. Very approachable while young but will reward careful cellaring, 10+ years.

Food Accompaniment: Pair with Woodfired Pizza, Grilled Pork Sausages, Mushroom Toasties.

Cellaring: Up to 10 years +

Winemaking: Handpicked estate Pinot Noir. Whole bunch fermenters were sealed and gassed with CO2 to encourage carbonic maceration and left to cold soak. Ferments were foot stomped post-cold soak and inoculated with cultured yeast to initiate fermentation. 10 months barrel maturation on medium lees. 18% new oak, 73% whole bunch in final blend.