The grapes from which this wine is made are picked by hand at full physiological ripeness and chilled immediately.  After sorting, crushing and destemming, the must is cold-soaked with 20% whole bunches for 5 days prior to active initiation of fermentation.  The fermenting must is hand-plunged 3 hourly and the ferment tempertaure is controlled.  After pressing off skins in a basket press, the wine is matured for 18 months in French oak barriques.  Once bottled it sleeps in our cellar for a further year before release.  The result is an elegant, complex Pinot which can be drunk immediately but will benefit from cellaring for up to 10 years.
 
RRP $45