From vines yielding less than 1 tonne/acre, 100% whole bunch, natural yeast ferment,100% new oak. A powerful and structural Pinot Noir.
An unusual presentation of the MV6 clone in the Estate vineyard produces fruit of great density of flavour, and very low yield (0.5 tonnes/acre). This wine was fermented with 100% whole bunch inclusion and had pre-fermentation maceration for 7-10 days. Wild yeast fermentation in small open vats proceeded with daily pignage. Pressing was straight to barrel (100% new French oak) to allow for gross lees contact and natural MLF.