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A bright, fresh and elegant cool climate classic. This fruit driven Pinot Noir has a medium weight and plush tannin structure paired with a backbone of very fine tannins and acidity. A flavoursome delight which pairs seamlessly with Italian pork sausages on a bed of Polenta.

Crushed into fermenters with a 48-hour pre-ferment soak. Part of it is yeast Inoculated and part wild ferment. Pump over one time daily then pressed off skins in tanks when dry. Kept in tank for malolactic fermentation and ageing. Filtered to preserve fruit freshness.

A long cold winter with little rain. The vines started shooting by mid-September; it was then followed by a dry and warm Spring. Vines flowering began early November and was all done within 10 days with perfect warm temperature. In early December some heavy rain brought some relief to the vines. January was very warm with some top up rainfall. Vintage started early March in good conditions with a perfect grape ripening.