What the Critics say
Hand picked from the Dixons Creek Vineyard, Yarra Valley. Cropping level adjusted to 2.5 tonnes per acre.
Hand picked in the morning, refrigerated as whole bunches over night. Destemmed without crushing straight into the fermenter without the use of pumps. The juice was left to sit at ambient temperatures until fermentation began spontaneously. The wine was aged in French oak barriques for nine months before bottling without filtering.
|Grape Variety||Pinot Noir|