Made using fruit sourced from the highly esteemed Willowlake Vineyard in the cooler South-Eastern reaches of the Yarra Valley on red and grey volcanic soils.

The 2019 Pinot Noir was hand-picked in mid March. 30% whole bunch (kept as 100% whole bunch cab-mac for 2 weeks), with the balance destemmed to whole-berry. Naturally fermented with a total maceration time of approximately three weeks. Matured in French hogsheads for 9 months. Bottled in January 2020. Unfined and unfiltered. 194 dozen made.