From a small family run business located in Paddys River, Southern Highlands approximately 1.5hrs south of Sydney.
35% Whole Bunch Fermentation. This was co-fermented with whole berry fruit. Gently punched down twice a day, morning and evening. Wild yeast. Basket pressed. 24 days on skins once optimal tannin balance was achieve. Matured in neutral oak on fine lees. 2-3 year old barrels. 10 Mmnths in oak. Rack and prepared for filtration and then bottling. Excellent Pinot.