This wine has been hand crafted with minimal winemaking intervention. Hand picking commenced on March 7th, 2016. 15% whole bunches and 85% whole berries were left to cold soak in an open pot, then left to ferment naturally over a 14 day period with regular hand plunging.
Once dry, the ferments were pressed to a mixture of new and old French oak barrels where they underwent natural malolactic fermentation. On completion of malo, the wine was sulphured then matured on lees for 10 months. The wine was carefully racked before bottling.
Varieties: 100% Yarra Valley Pinot Noir, Willowlake Vineyard
Cellaring: 8-10 years
Fermentation: Open fermenters
Oak Maturation: 10 months in 100% French oak – 30% new
Total Production: 250 dozen
Additional Notes: Suitable for vegans