Located in the Huon Valley, Australia's southernmost municipality and coolest wine region, our vineyard sits right on the edge of viticultural possibility. Our belief is that great Pinot Noir is made on that edge. The vineyard itself faces to the north-east on a steep slope that ensures it remains frost-free in spring whilst its soils are lean and nutrient deficient which leads to low yields and natural concentration. There are 4.5ha of 6 different Pinot Noir clones (777, 115, 114, MV6, D5V12 and D2V6) all of which give individual characteristics to the wine.

Winemaking Notes: "Our winemaking philosophy is pretty simple; listen to the fruit and let it guide you. We tend to soak the fruit at ambient temperature (which is usually quite cold in the Huon) and then let natural yeast start the fermentation process. Once the ferments are complete we taste the wine on skins until the tannin profile is right and then press straight to barrel. From there we inoculate for malolactic fermentation, leave the wine unsulphured until late-spring and then add sulphur dioxide. The wine is left untouched until bottling, which varies depending on how the wine looks. Stems are used as a supportive component when they are ripe and the amount varies with each year."