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The Pinot Noir fruit was handpicked and transported to our winery in the Hunter Valley for processing. A portion of the fruit was crushed into small 2 tonne open topped fermenters with a portion of the fruit remaining as whole bunches. The fermentation took place for 10 days with plunging by hand 3 times a day. Following this, the must was gently pressed off and transferred to French oak barriques. After 9 months of maturation the wine was blended and bottled.
Coal River Valley, Tasmania
6-8 years in optimal conditions
Cherry red with violet hues.
Lifted aromas of cranberry with hints of truffle and spice.
The palate is soft and bright with fresh cherries and cranberries, hints of spice with a milk chocolate texture and a velvet finish.