March 2026

The fruit was gently destemmed into a combination of open-top stainless-steel fermenters, large oak vats, and concrete vats, with a small percentage of whole bunches included in some fermenters. Fermentation commenced spontaneously with ambient yeasts and lasted 14 to 16 days.

Following fermentation, the wine was pressed into a combination of French oak puncheons, 300-litre barrels and barriques (of which 8% to 15% were new). Just before the beginning of Winter, the wine underwent indigenous malolactic fermentation. The maturation period was 12 months. The wine was bottled without fining and with minimal filtration.

Vibrant and lifted, this Pinot Noir reflects the character of the Bellvale vineyard with purity and finesse. Fragrant red fruits sit alongside subtle herbal notes and a gentle thread of spice. The palate is lively and energetic, with a refreshing crunch of acidity that carries the fruit with clarity and drive. Fine, silky tannins add shape and intricacy, revealing layers of detail as the wine unfolds. The finish is long and graceful, capturing both the vitality and quiet precision of this cool Gippsland site.

13.5% alc.

Tasting Profile 2025