Single Ferment Pinot Noir 2019 - Awarded 96 Points

"Deep, ruby-purple, faintly lighter on the rim. The nose is gentle, slowly releasing dark herbs and violet, intermixed black fruit, minerals and spice. Medium-full bodied, silky on the entry, releasing aromas of black cherries, blackberries and Doris plums alongside violet and thyme fragrances, cloves, peppercorns and nutmeg. A dark mineral element lifted the black fruit and added interest. Balanced, integrated acidity support and lengthen the palate, and spice draw a long line and persist in the closing. Creamy texture melded with finely weaved tannin structure framed an elegant core. This broody Pinot Noir shows dark fruit and mineral elements with finesse and refined form, velvety tannin grip is built to last. Match with venison loin and wild boar over the next 8-10 years. Handpicked from Estate vineyard in Bendigo, fermented with 10% whole clusters, cold-soaked for up to 7 days, indigenous yeast fermented to 14% alc, post maceration for 6 days, total time on skins 21 days. Aged 15 months in French oak barriques, 20% new oak. Underwent wild MLF. Unfined, unfiltered. Organic and Biodynamic certified. 19+/20 pts (96 pts)"

By Candice Chow, Raymond Chan Wine Reviews (Jun 2022)