Latest Technical Specifications · 2024
Alcohol 13.0%
pH 3.51
Total Acidity 6.1 g/L
Grape Varieties Pinot Noir
Region Yarra Valley
Harvest Dates Early March 2024
Pressing Method Pressed, Settled Overnight, Then Filled To Barrel By Gravity
Natural Yeast Yes
Oak Types French oak; new and used
Barrel Size 225 L and 500 L
Production Details Fruit was harvested and sorted; each small parcel was fermented separately, with some whole-bunch inclusion.
Tasting Notes Expressive red and dark fruits; intense bright flavours; gentle and opulent; silky texture; dark-berry core; spicy, layered and seamless
Food Pairing Cassoulet with duck and pork sausage
Vintages
2024 Technical Specifications
Alcohol 13.0%
pH 3.51
Total Acidity 6.1 g/L
Grape Varieties Pinot Noir
Region Yarra Valley
Harvest Dates Early March 2024
Pressing Method Pressed, Settled Overnight, Then Filled To Barrel By Gravity
Natural Yeast Yes
Oak Types French oak; new and used
Barrel Size 225 L and 500 L
Production Details Fruit was harvested and sorted; each small parcel was fermented separately, with some whole-bunch inclusion.
Tasting Notes Expressive red and dark fruits; intense bright flavours; gentle and opulent; silky texture; dark-berry core; spicy, layered and seamless
Food Pairing Cassoulet with duck and pork sausage