Pinot Noir from a number of vineyards spanning the Yarra Valley, from Paul's Range at Dixons Creek in the north across to Bastard Hill in the very cool southern Upper Yarra.
Handpicked fruit was sorted, de-stemmed and transferred into open top fermenters. The overall blend incorporates 25% whole bunches. A 5 day cold soak at 8°C was followed by fermentation with indigenous yeast strains. Both gentle plunging and 'drain and returns' by gravity were applied daily. Fermentation peaked at 32°C with a short extended maceration at dryness to integrate tannins. 40% was matured in stainless steel to retain freshness. Natural malolactic fermentation occurred across all batches. Then settled and one coarse lenticular filtration applied before bottling.
Aromas of cherries, Campari, raspberries, fennel seeds with hints of bergamot tea and orange zest. Lively on the palate with fresh, ripe raspberries with a beetroot earthiness. A wine of purity, silken texture and slippery tannins. Approachable now, and beguiling layers hint to an intriguing future.
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