100% handpicked grapes from the Huon Valley in Tasmania,
Fermented in small open vats with 60% whole bunch and the rest de-stemmed and gently crushed.
Alcoholic fermentation was started spontaneously by the yeast naturally occurring on the grapes and no additions were made.
After fermentation was completed, the wine remained on skins macerating for a week before being pressed off, straight into barrels, 500 L French puncheons, half being new oak.
Maturing in barrel was done according to specific vintage characteristics, without following a set formula, for this is an essential element of how we perceive winemaking Pinot Noir in our cool climate conditions.
For the 2018 vintage, the wine remained in barrel for 20 months undisturbed. This gave a desired medium weight Pinot Noir structure, which is fragrant and savoury with refined firm tannins.
Following natural settling, the wine was bottled, unfiltered, in February 2021.
The total production is only 1,700 bottles.