A combination of 114, 115 and MV6 clones of pinot, this was transported directly to the Yarra after early morning picking, destemmed gently into fermenter and innoculated after 24 hours. Extraction was managed with a combination of pigeage, delastage and remontage. The wine was pressed seasoned barriques to finish primary and malolactic fermentation. No additions were made until SO2 was added at the end of April. The wine was racked to tank in January, racked again and bottled.
Bold wine from a warm vintage, showcases the power of Mornington Pinot. Deep, dark savoury fruit backed with fine tannin.