Hand-picked and made at CRFT Carey Gully winery with 100% Piccadilly Valley Pinot Noir grapes.
Cold soaked followed by wild fermentation in an open-top tank with 25% whole bunch. Pressed to barrel once dry for wild malolactic fermentation and maturation. Occasional battonage. Matured for 9 months in 100% French oak, 20% new. Vegan friendly.
Deep dark and bright in the glass. Flinty and matchstick on the initial opening evolves into cherry ripe and anise on the nose.
The plate is plush with sour cherry notes that follow through to apricots and vanilla. The finish is mouth filling and expansive.
Enjoy now or drink/cellar for 5-8yrs.