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A single vineyard Yarra Valley (Coldstream) pinot noir fermented as 75% whole bunches and the rest as whole berries. Fermented in a combination of old wood tanks and steel pots for 3 weeks then pressed to 10% new hogheads and older barriques and left on lees for 8 months before being bottled unfined and unfiltered.
The wine is designed as a lighter, early drinking style and can be lightly chilled prior to serving.