This year, 76% of the fruit was sourced from the Cahilton vineyard in the lower Yarra Valley Valley and 24% was from the Yarra Station vineyard, also in the lower Yarra Valley (a north-facing slope of ironstone rich, grey clay loams in the Yarra Glen sub-region).
The Cahilton Pinot Noir was completely destemmed and fermented for 20 days with light daily pump-overs, followed by a few plunges towards the end of maceration. The wine was then pressed to old hogsheads and barriques for malo and maturation. The fruit from the Yarra Station vineyard was fermented as whole bunches for approximately 12 days. After a few light stomps, it was pressed to stay on light lees in old barriques. Both wines went through malo in barrel and were bottled unfined and unfiltered.
Suitable for Vegans & Vegetarians.