The winery at the vineyard is only 20m from the vines, so we experimented with the idea of actually fermenting the wines in the vines themselves. While logistically a little tricky without a forklift, watching and tasting the ferments showed the effort was well worth it.
This Pinot has the multi-dimensional, non-linearity of our favourite Pinot makers, such as Mark Matthews (Caledonia Australis, Mount Macleod) and Tom Carson (Yabby Lake), with all that awesome forest floor funk. Acid but not acid driven. Also helps that you can make 12% abv Pinot in the Whitlands.
We’re really proud of this wine; organic and made 100% by hand. Only 30 cases, so get in quick if you want some. – Konpira Maru