Vinification: Hand-picked, all fruit is chilled overnight to 12 degrees Celsius. Indigenous yeast fermentation. Fermented in small oak fermenters. The MV6 was fermented as 100% whole bunches, while the G clone was destemmed, soaked cold for 5 days, then allowed to warm gently into a wild ferment. It’s the first time we have included the G clone since 2015 and we felt it contributed an elegant musk perfume to tame the final blend. All parcels were matured in French oak – 25% new, 75% older – for 8 months in 225L barriques, Taranasaud, Vicard and D&J.Racked to blend, no fining, no filtration. Bottled by gravity.
"Supple, soft, spicy pinot noir, an almost gamay-freshness and light, lithe feel here. Cherry juice, dried cranbery, clove, cumin piquant notes and smoky notes. Bouquet and palate match well. Feathery tannins tickle the palate but with judicious grip and pucker in tow. A bit dust and overly drying to finish, slightly breathy, but pleasing is the main message."
93Pts, Mike Bennie, Winefront
95 Points – Huon Hooke, The Real Review