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Season
A warm, dry spring set the pace for an early season, followed by a hot summer — the earliest budburst and harvest on record for the Great Southern. Ripening was rapid and required precision to capture balance, freshness, and natural acidity.
Vineyard
From the East Block on Moorialup Road, a cool, north-facing site of loam over clay at 164 metres. The block receives gentle morning to mid-afternoon sun and benefits from Porongurup’s cool nights, ensuring slow ripening and fine aromatic detail. The clay soils lend depth and shape to the mid-palate, while clones 114 and 115 bring purity and lift. Viticulturist Laura Wishart tends the vines with a focus on natural balance and site expression.
Vinification
Early picked for vibrancy and definition, the fruit was divided into five small fermentations: including whole berry, carbonic maceration, and traditional hand-plunged ferments - each contributing unique texture and complexity. After gentle pressing, the wine matured for ten months in a mix of French oak barriques, hogsheads, and puncheons, followed by eight months in stainless steel on lees. The result is a seamless blend of precision, fragrance, and depth.
Style
A poised and expressive Pinot Noir showing layers of blood plum, rhubarb, and cranberry-like acidity. The palate is supple and plush through the mid-section, balanced by spice, fine tannin, and length.
Cellar
Drink now or cellar carefully until 2035.