Pinot Noir from Cooinda Vale Vineyard, and select growers in the Coal River and Tamar Valleys. Fruit was both machine and handpicked. No whole bunch. All destemmed fruit. Fruit was fermented on skins for up to two weeks. Nice ripe fruit meant extraction was good. Yeast used was Grand Rouge. Wine was matured for 8 months in a mix of French oak barriques and puncheons from Francois Freres and Cavin.

Ripe strawberries and raspberries with subtle candied notes, rounded firm tannins dry the palate and add richness. Black pepper brings in a slight spice and harmonises with the sour cherry and Coal River Valley earthiness. Enjoy with lamb, eggplant or duck breast.
Winemaker Notes