Pinot Noir, Pinot Gris and Merlot. The Pinot Noir was 100% whole bunch fermented then pressed after seven days, and aged in neutral French barriques. Pinot Gris was pressed, fermented and aged, in stainless steel. Merlot was destemmed, spent ten days on skins then pressed and aged, in stainless steel.
The varieties were fermented separately this year due to a difference in ripening between sites. Blah blah blah...honestly who really cares! How delicious and bright is the wine! Hello spring. Hello Adelaide Hills.