Our Pinot Noir is made from estate fruit, which is fermented and matured onsite in our winery. Fermentation is mainly conducted using wild yeast, in small open fermentors, followed by maturation in seasoned french oak barriques for 12 months.

Most of our MV6 clone vines were planted in 1996, and face east towards port Phillip Bay. The unusually cool and wet spring in late 2022 markedly reduced yields, which has enhanced the red/black berry fruit character and tannin structure.

 Winemaker: Paul Champion

Contains Sulphites (220)

No fining agents used, suitable for vegans.