Sourced from organically farmed vineyards across Bendigo, Pisa and Gibbston, this Pinot Noir is fermented using a combination of whole bunch and destemmed fruit in open-top fermenters. Aromas of dark cherry, plum and blueberry are lifted by floral notes and gentle spice. The palate is supple and fruit-forward, with silky tannins and balanced acidity, matured for around 10 months in older French oak to maintain purity of fruit. An expressive, approachable style with clarity and freshness.