The second Pinot Noir released from the Little Hampton Vineyard, which sits 700 metres up in the Macedon Ranges. Tiny yields of just 1.2 tonnes per hectare. Hhand picked, destemmed, hand sorted then naturally fermented. 24 days on skins and then into new (40%) and used French hogsheads. Begins bloody, earthy, spicy on the nose with overtones of red-berry fruit and dried red petals, and gets noticeably prettier as it opens up. Great drive and line in the mouth, with raspberry, and cherry fruit and a touch of dried herb. Superbly refreshing finish, crunchy and edgy, with good balance between the fruit, fine-sand tannins and acidity.