Latest Technical Specifications · 2024
Alcohol 13.5%
pH 3.5
Total Acidity 6.1 g/L
Grape Varieties Pinot Noir; a mixture of traditional and newer Pinot Noir clones
Region Yarra Valley
Fermentation Vessels Vats and open fermenters
Production Details Some whole bunches were included during fermentation for aromatic lift, followed by gentle extraction.
Tasting Notes Medium red and bright; aromatic red and dark fruits; graceful, gentle and plump palate with fine tannins, spice and texture
Food Pairing Charcoal-grilled spiced lamb racks
Vintages
2024 Technical Specifications
Alcohol 13.5%
pH 3.5
Total Acidity 6.1 g/L
Grape Varieties Pinot Noir; a mixture of traditional and newer Pinot Noir clones
Region Yarra Valley
Fermentation Vessels Vats and open fermenters
Production Details Some whole bunches were included during fermentation for aromatic lift, followed by gentle extraction.
Tasting Notes Medium red and bright; aromatic red and dark fruits; graceful, gentle and plump palate with fine tannins, spice and texture
Food Pairing Charcoal-grilled spiced lamb racks