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Hand-picked Pinot Noir was de-stemmed into two 4T open top fermenters with the addition of 10% whole cluster. Alcoholic fermentation was left to occur naturally with no additions. Cap management was exclusively pumping over twice daily to wet the cap and minimise over extraction. Time on skins was 15 days. The resulting wine was pressed directly to 500L French oak puncheons (30% new) where it rested with minimal intervention for 11 months prior to bottling.

A ripe core of raspberry and crimson cherry fruit, prelude floral violet perfume and subtle cinnamon. Luminous spice covers a dense core of fruit, with supple, velvety tannin providing length and finesse. – Liam McElhinney