Fruit for this blend is grown mainly in Dixons Creek, Tarrawarra and Yarra Glen.The grapes are both hand and machine harvested with a percentage of the hand harvested used for whole bunch inclusion. A combination of winemaking techniques are used to produce a final blend with complexity and balance. These include cold maceration prior to fermentation, inclusion of whole bunches and warm fermentation at 30è_C to 32è_C. Minimal handling and filtration is adopted to preserve fruit flavour.
Bright medium red with a garnet edge.
Fragrance and perfume of classic Pinot Noir. Red berries, violets, earthy, forest and herbs.
Textural, elegant flavours of cherry and strawberry. Soft tannins, medium weight, quite a plump style.