Attractive, earthy beetroot note from whole bunches with pot pourri, raspberry, cherry and bitter orange. The stems work well as seasoning on the super-silky red-fruited palate. Nice, toothsome core and a savoury, moreish finish.

The Pinot Noir brief at Onannon is generally lots of whole bunches, lots of extended maceration, 6 - 8 weeks on skins is typical for tannin development. Very little plunging, mainly pump overs or foot stomping to get the brightest fruit with whole berry Cab Mac. Using very savoury French Oak, savoury chewy tannins is key. No fining.

“Our thirteenth vintage working with our Harrison’s Road Vineyard. The vineyard is planted to a combinations of MV6 and 777. As in most years, 100 whole bunch fermentation, started naturally. Left on skins for a total of five weeks, trying to be as gentle as possible (foot stomping initially then some pump overs). 50% new french oak for ten months. Bottled with only a light filtration” - Will Byron, Onannon

“A wine where the stems have absolutely added a positive edge. There is nothing green here. There’s that on the nose, plus high note cherries and low note autumnal leaves and earth. Super aromatic wine. Talcy fine tannins coat the mouth, while the dark red fruit follows a flowing mouthfeel – again, a positive whole bunch outcome with fine natural acidity” - Mark Williamson & Sam Hooper, CellarHand