Select blocks from the Mount Barrow Vineyard in Mount Barker are protected from the coldest airflows and were planted to Burgundy clones 114 and 115 in 2005. All batches are handpicked and cooled in vented crates beforehand sorting and destemming. Approximately 10% whole bunches are included in the ferment, which is subject to gentle plunging and careful application of air throughout. Individual parcels are pressed to an even split of French barriques and puncheons (25% new). After 6 to 9 months the wine is blended to tank before minimal fining, light filtration and bottling.
2024
“A highly appealing pinot that’s all upfront fruit – especially red cherries, strawberry compote – and a touch of iodine. Fuller-bodied, supple and succulent. There are plentiful tannins and cedary oak spices, given it is aged in French puncheons (40% new), yet all well integrated.” 93 Points, Jane Faulkner, Halliday Wine Companion
92 points, Aaron Brasher, The Real Review
93 Points, Andrew Calliard, Wine Pilot
