On Wantirna’s 10 acres are three blocks of Pinot Noir. Each gives different flavours and composition – one block is fruity; the old original block gives tannin and structure and the front block develops a spicy character. In 2016 the estate decided to try to get just a little more mid-palate weight to the Lily. Not to make a bigger wine, rather a wine with a touch more complexity. So instead of pressing the wine off its skins straight after ferment, the small concrete open fermenter was wrapped up for a few days. This extended skin maceration bridged the little gap from the fruit-filled mid-palate to the dry, powdery-tannin finish. The resulting barrel and a half has given the final blend something a little more, and as it’s but a small component the wine hasn’t strayed from the Wantirna Estate style. Otherwise, the winemaking was per normal – open-tank fermentation, hand-plunging with some pumpovers, followed by 10 months ageing in the cool, semi-underground cellar, with just one racking before bottling.