Tasting Notes: Succulent red berry fruits with tones of dried thyme and pomegranate on the nose. Palate is light-medium bodied with ripe red cherry and subtle spice framed by savoury tannins.

Food: Truffle porcini ravioli with burnt sage butter

Cellaring: Drinking beautifully +15years

Soil: Ordovician material approximately 460 million years old. It contains basic volcanic material; sandstone, siltstone breccia and conglomerate derived from basalt and andesite

Season: A long cool season. A wet and cool spring followed by a mild and reasonably dry summer. Vines were shoot thinned and leaf plucked to reduce disease pressure and keep canopies open and dry. Lovely warm weather in March has given lovely depth and struture to the Pinot Noir this season.