Mild spring weather resulted in the buds on the vines bursting into leaf early. These conditions continued and warm weather over flowering ensured a good but not excessive crop of fruit set on the vines. The summer was hot and the autumn long, lingering and dry. These conditions ensured beautifully ripe and healthy fruit at harvest. The pinot noir was the most physiologically ripe that we have experienced.

After harvest the berries were gently crushed and then left to sit for several days. Fermentation was then encouraged to commence and allowed to peak at over 30ºC in order to help extract colour and richness. This was carried out in the traditional Burgundian manner in small vats. The cap was gently plunged by hand in order to keep all the skins moist. After this process was complete, the wine was gently separated from the skins using an airbag press and it was then put into French oak barriques, a third of which were new. Spontaneous malo-lactic fermentation occurred the following spring using its own indigenous bacteria. Clarification was achieved by settling. The final wine was blended from the numerous small batches which were processed and it was bottled after 16 months in oak.

The wine has a deep carmine hue. The opulent aromas and flavours suggest plums, black cherries, vanilla and chocolate with underlying hints of spice. It is full bodied and displays great fruit intensity, balanced by a backbone of velvety ripe tannins and acid to give it focus. The finish is long, warm and lingering.

While ready for drinking at release, it has excellent cellaring potential. It should improve in bottle over the next 5 years and live for many more.

Wine is a natural health food.