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“This is Pinot Noir for purists. It’s nicely ripened, carrying enough flesh and fruit, but all the while it’s built on structure, spice, acid, tannin, scaffolding, you get the drift. It’s a frame on which various flavour garments and highlights are draped. It feels sure, it smells perfumed, it drifts long, it’s light in a positive way. If I saw this, I wouldn’t hesitate.”
93 points – Campbell Mattinson, The Wine Front
“An array of sour cherries, pomegranate and blood orange on the nose. This has a powerful kick of acid and tannins on the palate. Energetic, fresh and fine.”
93 points – Nick Stock
The winemaking philosophy is to best preserve the inherent characteristics present in the fruit while making wines of elegance, finesse, texture, complexity and structure.
The practices in the winery are minimalist. The fermentation of all the wines occurs naturally by way of native ambient yeasts. This is also the case for the malolactic fermentations.
The winery is designed to promote the movement of fruit and wine via gravity.
They use wholly French oak for all barrel matured wines, red and white. All the red wines are unfined and unfiltered. The white wines are all unfined and at times also unfiltered. They bottle all of the wines in-house using a dedicated bottling line.
Mornington Peninsula, Victoria
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