We aim to pick the Pinot Noir grapes in the early morning so as to bring the grapes to the winery cool. The grapes are picked into small 5 kilogram trays that are then stacked into the cool-room overnight. The next day the grapes are destemmed, not crushed, into an open fermenter where they soak on their skins for a few days, until the temperature of the must is above 15 degrees Celsius. The must is then inoculated with yeast and the fermentation takes place over the next week with regular plunging.

The vineyard has three distinct blocks of Pinot Noir and these are all harvested separately. Even in our small vineyard there are quite amazing differences between the blocks and each delivers quite unique characters. Added to that is the fact that there is often up to 2 weeks difference in the harvest dates. The mature vines, around 35 year old vines, give us the savoury tones and fine tannins, the Front block delivers spicy and savoury flavours, whilst the Fruit Tree block is generously fruity. Once blended, the resulting wines complement each other beautifully. The wine is matured in a mixture of new and 1 and two year old oak barrels, with around 30% new barrels being used each vintage. Winery Notes

Light but bright and clear colour; a very elegant and precisely defined pinot, reminiscent of Mount Mary style, and will have the same unexpected ability to age. Diam. 13.5% alc. Rating 94 Points; Drink 2015 $65 Date Tasted Sep 09 James Halliday Wine Companion