Pinot Meunier (known locally as Miller’s Burgundy in Geelong) was used to make red table wines as far back as the mid-1800’s, long before its genetic ancestor, Pinot Noir, became the powerhouse of popularity it is today.
Fermentation occurred in small 500L open vats proceeded for 7 days with pigéage ‘foot stomping’ daily.
Fragrant, polished, classy and full of nut-infused dark cherried fruit. A minerally, smoky, undergrowthy edge adds intrigue 14% Alc.
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