Gently hand bottled at the Estate, and sealed with an Amorim cork. The nose is all strawberries and cherries leading to a soft, flavoursome palate with nice structure. Drinking beautifully now but will still reward cellaring for 5 years. Goes well with lamb shanks, pork belly and roast duck.

The fruit was hand picked and then crushed destemmed. We then waited for the fruit to start natural fermentation - with native yeasts from the vineyard. This "pre soak" helps extract the finer aromas. From the time of crushing through to pressing we plunged the fruit by hand twice a day to keep the grapes healthy and to extract colour and flavour. Fermentation lasted approx 7 days after this we started pressing the batches. The aim was to make a Pinot Noir that was softer and fleshier than previous years with less drying tannins. It was matured in vat for 9 months.

$35 Per Bottle