Pinot Noir fruit was sourced from three high quality vine yards in the Adelaide Hills; The Pelion vineyard in Kangarilla at the southern end of the region. The Drogemuller’s Paracombe vineyard in the northern Adelaide Hills, and the Barratt Uley vineyard in the Piccadilly Valley – one of the most elevated sites in South Australia. After picking in late March the three parcels we re fermented separately in 2T open fermenters for ten days and plunged twice daily to extract colour and tannin. Following fermentation, the individual parcels were barrelled down to French oak barriques in a variety of new and older puncheons and barriques for approximately ten months. 

Earthy notes with some savoury spice. Bright and lifted red fruits with hints of forest floor. Crunchy natural acidity, savoury spice and fresh raspberries all supported by fine-grained French oak with a persistent, yet fresh and lifted finish.