The grapes are hand-picked, fully destemmed and fermented (typically with native yeasts) before undergoing malolactic fermentation and maturation in French oak barrels (with a portion new) for around 10–15 months. This classic cool-climate approach preserves bright fruit character while adding texture through subtle oak influence.
Tasting Note: Pale ruby in the glass, this Pinot Noir offers expressive aromas of dark cherry, strawberry, blood orange and spice, with savoury hints of star anise and forest floor. The palate is elegant yet structured, showing bright red fruit, firm velvety tannins, and a long, finely balanced finish that rewards decanting or short-term cellaring.
Origin: Mornington Peninsula, Victoria, Australia
Blend: Pinot Noir
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