"This is the type of Pinot Noir you can put in the esky and take to the beach. It’s light on its feet, and ready to dance. There are vibrant strawberry and cherry flavours, with some nice spicy and savoury elements, thanks to wild yeast and whole bunch fermentation. Drink chilled on warmer days and try to stop at one bottle!
Fruit was hand harvested on a cool morning (picked at lower ripeness for freshness and natural acidity) and transported to the winery for wild fermentation with two thirds whole bunches. After seven days, it was basket pressed directly to used Hog Head barrels and later blended with a carbonic maceration component (20%). Bottling occurred after three months maturation, without fining or filtration."