Vintage: 2019

Variety: Pinot Noir (70%), Shiraz (Syrah) (30%)

Alcohol: 13.5%

Two Parcels of fruit, Pinot Noir was machine harvested crushed and soaked for 2 days before the ferment kicked off. Fermented dry and left to soak for 2 weeks before being presses off into old oak for 12 months. The Shiraz parcel was hand picked cold soaked for 3 days, fermented and plunged twice daily for two weeks and left to soak for a further week before being pressed off into old oak and left to develop for 12 months and blended with the Pinot Noir. Left to develop for a further 6 months, unfiltered before being bottled with slight acid adjustment. Every bottle is closed with a DIAM cork and wax sealed by hand.