The Pinot Noir is from the Cemetery Block at the base of the Piccadilly Valley, and there's also a little Gamay from Totness and some Syrah from McLaren Vale. The Pinot Noir was foot-crushed then fermented whole-cluster in a 2000L open-top oak barrel. The Gamay was carbonically fermented for five days in a 2400L wooden barrel then aged in terracotta eggs, and the Syrah was also carbonic fermented for five days, then pressed to aged in in old 500L oak barrels. The blend was assembled just before bottling.
This is just so damn pretty and radiant! Dark ruby lusciousness holds bunches of rhubarb, cinnamon bark and cherry blossoms dancing like fairies on the morning spring tide. The well structured palate lets you know she is no child. Her mature, romantic and sinister play leaves a serious yet subtle tannin bed.