Displaying red fruits, violets and spice, this Pinot Noir is fresh and juicy with an elegant oak background.
Winemaking Region: Bellarine Peninsula, Victoria. - Winemaking: 100% de-stemmed to closed fermenters. Soaked on skins for 4 to 5 days and then wild fermented for the next 7 days. 70% aged in French oak barrels for 10 months. 30% aged in tank to add freshness to the wine. Blended with no fining, and then bottled.