From the Coola Road Vineyard, planted on limestone soils near the ocean, giving a saline, textural edge. Tiny 40g bunches from slightly drier conditions deliver freshness, concentration, and a more classical Pinot profile. 5–10% whole bunch, short concrete ferment (3–4 weeks), then 10 months in 660L Posvek demis & Hermitage puncheons (adding a subtle savoury/meaty note), followed by 4 months on lees in tank.