The Pinot Noir fruit was handpicked and transported to our winery in the Hunter Valley for processing A portion of the fruit was crushed into small 2-tonne open-topped fermenters with a portion of the fruit remaining as whole bunches The fermentation took place for 10 days with plunging by hand 3 imes a day Following this the must be gently pressed off and transferred to French oak barriques After 9 months of maturation the wine was blended and bottled
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The Pinot Noir fruit was handpicked and transported to our winery in the Hunter Valley for processing A portion of the fruit was crushed into small 2-tonne open-topped fermenters with a portion of the fruit remaining as whole bunches The fermentation took place for 10 days with plunging by hand 3 times a day Following this the must be gently pressed off and transferred to French oak barriques After 9 months of maturation the wine was blended and bottled
Vintage: 2016
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