It is light on its feet, yet it packs a punch. The nose echoes the clear pale ruby colour with beautiful red fruit characters, quintessentially Adelaide Hills. Tart raspberry and sour cherry characters dominate the palate. Hints of sweet spice characters mix with remarkably defined, soft tannins, and a striking acid line leading on a bright, juicy finish.

Since it was first released in 2015, the Spider Bill Pinot Noir stood out for its lithe structure. Clonal selection has also played a major role in the production of this lightly framed yet complex Pinot Noir. As a result, the Spider Bill Pinot Noir has a Burgundian feel to it; the lean, sinewy kind that puts the drink in drinkability. A match made in heaven with crispy skin duck and shallot tarte tatin.

A mix of clones (114, 115, D5V12, MV6 and 777) was picked form Chapel Valley in Piccadilly and the Balhampton Vineyard in Balhannah. Each clone and parcel were fermented separately in small open top ferments (7 different ferments), including varying degrees of whole bunch (from 1 to 100%). Caps were gently plunged by hand twice daily to manage the warm ferment temperatures. 

Alc/Vol: 13.0%