Reviews

94 Points - Mike Bennie, The Wine Front
"Fruit comes in, 40% whole bunch but placed on top of the ferment. Ferments naturally, gets pigeage once a day before ferment. Following that, extraction is pigeage three times a day, but goes lower after fermentation finishes. Goes to barrel, sits untouched for 14 months after four months of movement. No fining or filtration.
Smells so good. Rich, briary fruit, high toned potpourri scents and a whiff of wet, sweet earth. Mouth-filling, but light and fresh. Finishes long and sits plush until its lightly spicy, finely tannic finish. Such a pleasure to taste – rolls around the mouth with vibrant sweet-and-savoury fruit character. It feels primed for youthful drinking, but with style to boot. Sexiness."

From The Winery

The fruit is grown on two different sites at the winery in Bannockburn. The first site is a mixture of 114 and 115 Pinot clones in a loam soil with iron stone pebbles. The second is the MV6 clone planted in black volcanic soil over limestone.
There's an openness, roundness and compactness of fruit that sets this straight in the 'drink-me' camp. Cranberry, wet moss, sarsaparilla, plush aromatics that almost creep into the fresh-torn herb territory. Juiciness plays a big role on the palate. Acid in check, fruit sweetness tempered by some puckering tannins, flavour profile leaning towards rhubarb and beetroot yet the wine feels almost zippy, fresh and zesty. Invites you back in for another glass. Everything in the right place here, and a lot of joy to be had in popping the cork and drinking with gusto.