Pinot Noir

100% Pinot Noir from a single 1ha plot southwest of Pommard. 60 year old vines in gravely-limestone soil. Hand harvested and ambient yeast fermentation. 100% Malolactic fermentation. Elevage in stainless steel tanks. 15 months on lees with zero dosage. Di

The moderate maritme climate of Tasmania allows for slow and steady ripening. Pair that with old vines and this means Pinot Noir that is developed, elegant, and sumptuously bright.

Vibrant, rich, and dense Pinot from a Burgundy master.

80% Pinot Noir, 20% Gamay. Grapes are hand-harvested, whole cluster fermented occurs in vat, and aged for at least six months in used 500L barrels. Red cherries – both fresh and candied extremely present. >>>

Perched on Eola Hills, this vineyard was first planted in the early 80s. Red fruit driven and age-worthy, this wine is taught while remaining friendly.