Accolades:
98/100 – James Halliday
96/100 – James Suckling
95/100 – Huon Hooke, The Real Review
94/100 – Mike Bennie, The Wine Front
96/100 – Bob Campbell MW (2018 vintage)

Vintage Note: A cool start to the season was punctuated by a few solid rain events in December that resulted in very large healthy green vineyard canopies. The final stage of the growing season was warmer than average which led to accelerated ripening, and dark colours. Natural acidity across the Pinot blocks was surprisingly high. Fruit was hand sorted in both vineyard and winery. There is an incredible structure to the 19 vintage Pinots.

Winemaking Notes: Hand picked, all fruit is chilled overnight to 12 degrees Celsius. Cold soak for 3 – 4 days, then allowed to warm to kick start fermentation Indigenous yeast. Fermented in small oak fermenters and stainless steel open vats The “D” clones from the middle of the hill were fermented as whole bunches, while the Pommard, Abel and MV6 were destemmed, soaked cold for 5 days, then allowed to warm gently into a wild ferment. All parcels were matured in French oak – 25% new, 75% older – for 8 months in 225L barriques. Racked to blend, no fining, no filtration. Bottled by gravity.

Alcohol: 13.5%

Variety: Pinot Noir

Region: Yarra Valley, Victoria, Australia

Use collapsible tabs for more detailed information that will help customers make a purchasing decision.

Ex: Shipping and return policies, size guides, and other common questions.