An unusual presentation of the MV6 clone in the Estate vineyard produces fruit of great density of flavour, and very low yield (0.5 tonnes/acre). This wine was fermented with 100% whole bunch inclusion and had pre-fermentation maceration for 7-10 days. Wild yeast fermentation in small open vats proceeded with daily pigéage. Pressing was straight to barrel (100% new French oak) to allow for gross lees contact and natural MLF.
"Full colour; a pinot that proclaims its class from the first whiff of cherry blossom morphing smoothly into dark cherry and plum fruit on the long, perfectly balanced palate; you can sense the spicy complexity that will come with further bottle age. One out of the box." 96 points, James Halliday
“Extraordinary earthy nose with coffee, chocolate and delicious red fruit with a long fragrant finish. Truly excellent.” 18/20, Richard Hemming MW, jancisrobinson.com, September 2015
“Fermented with 50% whole bunches and matured in 70% new oak over 12 months.
Outstanding concentration. Deep, inset spice. Meat, intense dark cherry, violet, velvet, polished cedarwood. Mannered but spunky. Curls of smoky tannin. Lots going on. Unfurls beautifully as it rests in the glass. Gun of a wine.” 95 points, Campbell Mattinson, The Wine Front, August 2014