Picked from the oldest block of Lone Star Creek in Woori Yallock, MV6 Pinot Noir planted
on duplex clay soil was picked in the 3rdd week of March at approx 12.7Be and 3.29ph.
Crushed and destemmed into stainless fermenter, chilled for 2 days then innoculated with RC212 yeast to kick off fermentation. Approx 3 weeks on skins then pressed to barrel (30% new/70% seasoned) to complete MLF. No further additions were made until SO2 was added at the end of June. The wine was racked to tank in January, racked again and bottled.