From a single vineyard site near Mt. Canobolas, Orange NSW. A cool, continental climate planted on light volcanic basalt. Organically farmed though not certified.
Handpicked Pinot Noir was destemmed and sent to open-top fermenters where it was hand-plunged once daily. Wild fermented until dry before pressing to old oak for maturation on gross lees. Racked once before bottling. Unfined, unfiltered with 30ppm of sulphur added.