This Pinot Noir is crafted from fruit grown by Alan in Piccadilly and Dave in Cudlee Creek. Pinot Noir is notoriously challenging to grow and make, but thanks to the skill and dedication of these growers, exceptional fruit has been produced.  

Two distinct fermentation techniques are employed in the winemaking process. For the first ferment, a vat is filled one-third with whole bunches, followed by destemmed fruit to fill it completely. The ferment is gently pumped over 4–5 times daily, and after 10 days, it is pressed to French barrels (30% new). The second ferment employs 100% whole bunch carbonic maceration. Whole bunches are carefully placed in a vat with dry ice to exclude oxygen, sealed tightly, and left undisturbed for three weeks. This method creates thousands of individual berry fermentations. While this technique can be risky, this vintage was a success, resulting in a wine with remarkable layers of flavor, texture, and complexity.  

The final wine is a blend of all barrels, finished with a small addition of sulphur and no other interventions. It is bottled unfined and unfiltered.  

The wine offers aromas and flavors of strawberry and cherry, complemented by soft tannins and gentle acidity.

Alc/Vol: 13.7%