The pinot noir grapes for this wine were sourced from a 30 year old vineyard at Percydale, just west of Avoca. It was picked at optimum ripeness while still retaining nicely balanced acidity. The fruit was wild yeast fermented over 14 days before being gently basket pressed and aged on 20% new French oak for 12 months. The wine shows lovely dark cherry and rhubarb flavours and aromas along with the earthy, forest floor and mushroomy complexity. The tannins are very fine and are balanced with the acid structure to make a wine that has real presence and will have you coming back for a second glass.