Tasting Notes: The grapes used to make this Pinot Noir have been grown bio-dynamically, without herbicide or insecticide. The wine was made in the traditional Burgundian method of open vat fermentation using wild yeast, matured in French oak barrels for 10 months, creating an elegant and savoury style. Cellar for up to six years.
Technical details: Cropping Level: 2.5 Ton / Acre Oak Treatment: French Oak Barrels Alcohol: 13% ____________________________________________
Fusing Burgundian winemaking with Yarra Valley terroir…
