Using fruit grown around the Canberra Region, this Pinot Noir was made in a similar style to the Lark Hill Vineyard Pinot Noir. The fruit was crushed to our specialised Pinot Noir fermenter, cold-soaked for 5 days to help fix colour and then warmed for fermentation. After fermentation the wine was drained to 3-5 year old french oak for 12 months maturation. The result is a dark, intense and brambly Pinot Noir, with a rich and supple palate.