Our first year back with fruit from the incredible Swallowfield vineyard. Sitting at around 300 metres above sea level, this vineyard is on an outcrop of granite and quartz. Hand picked Pinot Noir, 30% whole bunch, no deliberate cold soak however our cellar stays pretty cold through the night so ferment was slow to start. Some movement during ferment but really just to ward off reduction and to keep the cap wet. Twenty three days in cuve before being pressed and spending almost a full calendar year on lees. A delicate, fine boned Pinot Noir that will build with time in the cellar.

Claude Bourguignon the revered French Agronomist spent some time analysing this vineyard, describing it as one of the most exciting that he had seen on his trip to Australia. He loved the elegance and light touch. His main criticism of Australian Pinot Noir was that they were too worked and Gamay like.