This Pinot Noir comes from a single Piccadilly Valley site at 500 m, planted to four clones (114, 115, MV6, 777) and co-fermented to build layered fruit complexity and tannin. Hand-picked on a single day, 100% whole berries were wild fermented in open vats, gently drained to concentrate flavour, and matured for eight months on fine lees in a mix of new and old French oak hogsheads.

Lifted and expressive, the wine shows cranberry, wild raspberry, raspberry leaf, rosehip, and subtle creamy oak. The palate is plush and silky, with red and black cherry, Satsuma plum, and fine mineral tannins providing structure and length, balancing freshness with depth.