Hand-picked, whole bunches and destemmed whole berries were transferred to a single open oak fermenting vat. Wild fermentation (in 228L tight grain French barriques for 10 months (25% new) with little cap work, relying upon carbonic maceration for extraction. The wine is unfined and without filtration. Classic Yarra Pinot Noir with a pretty perfume of red fruits, truffles and spice. The palate is linear, concentrated and silky in texture, building weight and power through to the sublime finish.