All fruit for this wine was handpicked, hand-sorted, destemmed without crushing and transferred to small one-tonne open fermenters, hand-plunged up to four times daily. Each clone was fermented separately. Some parcels had a small percentage of whole bunches included. The majority were inoculated with selected yeasts, with a small proportion wild fermented. The fruit had a 7-9 day cold soak, a 5-7 day ferment, and then post-ferment maceration for 8-10 days. Pressed off on taste and then filled to oak after 24 hours. In French oak (30% new) from various coopers for 12 months.This Pinot shows fragrant notes of ripe strawberry and cherry with hints of violets, mocha, spice and some savoury undertones. The finely textured, silky tannins combine with flavours of strawberry and omega plum. The palate carries into more complex, savoury flavours and finishes with a lingering persistence of fruit, fine tannin and integrated oak.