Pinot… but not overdone – delicate fruit, earthy and soft tannins

Vineyard: Willsmore Vineyard, Piccadilly

Farming: Organic

Planted: 1998 (MV6) and 2001 (114)

Soil type: Sandy loam on Sandstone and soft red rock

Picking date: March 8 & 16, 2021

Picking method: Hand harvested and sorted in vineyard

Processing: Destemmed retaining 50% whole berries with no whole bunch

Fermentation: Natural ferment in open top steel fermenters, hand plunged twice daily

Time on skins: 2 weeks

Pressing: Free run and pressings combined

Settling: Settled off gross lees for 7 days

Aging vessel: 2000L Slavonian oak Foudre for 10 months, then stainless steel for 6 months

Filtration: No

Fining: No

Alc: 13.0%

pH: 3.64

TA: 5.4

SO2: 24F, 60T

Production: 415 dozen