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"From the original Estate vineyard; 8,500 vines/hectare; specific plot cropping at approx. one tonne/acre, often blended with the best fruit from our Leongatha Vineyard."
Formerly labelled as 'Bass Phillip Estate Pinot Noir'
Winemaking
The wine is vinified in an open stainless steel fermenter with regular plunging to extract colour and flavour. Bottled without fining or filtration.
Ageing
After fermentation the wine is gravity racked into a combination of new (60%) and old French Alliers oak for a maturation period of around 15 to 18 months.
