100% Pinot Noir from the Mt. Bera Vineyard in Forreston, Australia. Grapes are hand-harvested and fermented 3 different ways according to 3 different portions of the vineyard:

TOP - 50/50 whole bunch (top) / de stemmed (bottom) to open top vats for primary fermentation. 1 month on skins pressed to old French barrels aged on fine lees for 10 months. MIDDLE - 50/50 whole bunch (top) / de stemmed (bottom) to open top vats for primary fermentation. 3 weeks on skins pressed to old French barrels aged on fine lees for 10 months. BOTTOM - 100% de stemmed to open top vats for primary fermentation. 2 weeks on skins pressed to old French barrels aged on fine lees for 10 months.

Unfined, unfiltered, no additional SO2.