The wine is grown just out of Healesville at 120m asl. The soil is composed of river alluvium (sedimentary); sand, silt, clay and minor gravel. The Pinot Clone is D4V2.
After being handpicked, the grapes were wholebunch fermented (wild) for 10 days and pressed to a seasoned barrique and hogsheads for a wild malolactic fermentation.
No additions (including no sulphur dioxide) were made, no filtration was conducted and the wine was made without any ‘modern’ technological inputs.
After being handpicked, the grapes were wholebunch fermented (wild) for 10 days and pressed to a seasoned barrique and hogsheads for a wild malolactic fermentation.
No additions (including no sulphur dioxide) were made, no filtration was conducted and the wine was made without any ‘modern’ technological inputs.