100% Pinot Noir. The Cemetery Block, located at the base of the Piccadilly Valley, is run by sixth generation farmers, Jenny and James Griggs. The soils are alluvial, black sand and the vines are cane pruned. Prior to ferment, whole bunches were foot stomped, then the macerated bunches were placed in large (2000 litre) seasoned oak. The ferment was foot-plunged once a day for three weeks before being pressed to 800-litre clay eggs. – Suppliers notes Anton’s Notes:Manurial smile, dark and mysterious.
