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An evolving wine, with baking spices, toasted almonds, warm butter and fresh pear aromatics. The palate is full with a moreish creaminess, finely balanced texture and a long-lasting, impressive finish.


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Fruit was harvested in the dawn light, then lightly crushed and pressed. The juice was taken to tank where only a small amount of sulphur was added to protect the oxygen-rich juice. A day later the juice was racked to a large format oak cuve and several barriques, before a warmer fermentation. The wines were then left on their lees for 10 months prior to blending.


The 21/22 season is one for the books. Winter rains replenished parched soils and broke a three-year drought. A warm and wet winter continued into spring, bringing lush growth to the vines, a perfect flowering and an abundance of fruit. January was warm and dry, and
decisions to reduce yields on all our Pinot Noir ensured quality was the driver. This was beneficial as February saw a significant rain event, followed by cool weather, slowing ripening and retaining acids. March was near perfect weather wise, allowing ‘hang time’ for the fruit to ripen and develop flavour. Individual parcels were picked over 14 days from the 15th to 29th March.