Lark Hill Regional Pinot Noir 2021
Our search for a cool site in 1978 took us to the top of the escarpment above Lake George. Here, at 860m, the Pinot Noir ripens slowly in the Autumn sun, building aromas and flavours of dark cherry, game and woodland. We planted MV6, traceable to the Busby introductions of 1933, and more recently the Dijon-115 Clone. We use traditional and modern techniques, whole bunches and pigeage. The Pinot Noir is fermented with the wild yeasts that abound in our Biodynamic vineyard and age the wine in a mix of new and seasoned French oak to produce a savoury style with finesse and structure.
Our search for a cool site in 1978 took us to the top of the escarpment above Lake George. Here, at 860m, the Pinot Noir ripens slowly in the Autumn sun, building aromas and flavours of dark cherry, game and woodland. We planted MV6, traceable to the Busby introductions of 1933, and more recently the Dijon-115 Clone. We use traditional and modern techniques, whole bunches and pigeage. The Pinot Noir is fermented with the wild yeasts that abound in our Biodynamic vineyard and age the wine in a mix of new and seasoned French oak to produce a savoury style with finesse and structure.
Our search for a cool site in 1978 took us to the top of the escarpment above Lake George. Here, at 860m, the Pinot Noir ripens slowly in the Autumn sun, building aromas and flavours of dark cherry, game and woodland. We planted MV6, traceable to the Busby introductions of 1933, and more recently the Dijon-115 Clone. We use traditional and modern techniques, whole bunches and pigeage. The Pinot Noir is fermented with the wild yeasts that abound in our Biodynamic vineyard and age the wine in a mix of new and seasoned French oak to produce a savoury style with finesse and structure.
