Tasting Notes
The fruit is handpicked and destemmed into 2 ton open fermenters as whole berries and left to start fermenting naturally. It is not touched until a 2-3° drop in baumé, which allows fermentation to occur inside the grape berry to increase the aromatics of the finished wine. Once fermentation starts strongly then the ferment is hand plunged 2-3 times per day for 15 days. The wine is left on skins for post ferment maturation for another 15 days. It is then pressed off skins and racked to barrel. 30% new oak and predominately Sirugue extra tight grain Light toast. In spring the wine is racked and returned to barrel. After a total of 16 months barrel maturation the wine is bottled without fining or filtration.
Red and black fruited aromatic and perfumed displaying redcurrants and black cherries. Light and energetic on palate initially but as the tannins grow and make their presence felt in a strong and persistent way that really adds structure to the wine. This then fades out as a wave of delicate fruits and florals come to forefront, which all wash away with vibrant and refreshing acidity. This wine is incredibly fluid with flavours and sensations constantly emerging and retreating as you sip the wine. - Pete L
Less is more! Minimal intervention or Lo-fi wines encapsulate those producers who keep additions and manipulations to a minimum during the winemaking process. This means the wines are wild fermented, unfiltered and unfined, and only add sulfur during the process.
| Product Type | Wine Red Pinot Noir |
| Volume | 750ml |
| Country | Australia |
| Region | Victoria |
| Sub Region | Mornington Peninsula |
| Winemaking Practices | Minimal Intervention |
| Vineyard Practices | Organic/Biodynamic |