Small batch winemaking combining traditional methods with some use of wild yeasts and whole bunch ferments. French oak maturation. Bright cherry and plum fruit layered with savoury, earthy elements. Bottled unfiltered. 100% Estate grown, made and bottled.
“This Gippsland vineyard clearly grows good pinot noir. The complexity is there. It just needs time to build and grow and mature. Spices, beetroot, rhubarb, sweet cherries, orange peel and cranberry. If you cast a wide net you’ll reel in a wide variety of flavours and scents. Plenty of tang. Assorted goings on. It’s like flicking through a pinot diary”. 91+ Points.
Campbell Mattinson, The Wine Front, April 2017.
Full tasting notes:2016 Myrtle Point Pinot Noir