Early pioneer Charles Marshall was born in Sydney to convict parents. He discovered an entrance from the ocean into Gippsland lakes where he struck gold. In 1856 Marshall built a store and hotel, transporting stores and passengers aboard his boat, the Sarsfield. The two hectares of vine at Sarsfield, planted between the lakes and wilderness of Victoria's east Gippsland, yield a soft, velvety Pinot of great richness and remarkable depth of flavour.

Hand pruned, hand trained and hand picked, the Sarsfield estate property is more than just grapes. Originally planted in the early nineties, the vines and crop levels are carefully managed to produce Pinot Noir of the highest quality. The favourable microclimes and rich soils form the perfect symbiosis to ripen grapes to perfection, consequently, the quality of Sarsfield is nothing short of world class. Bunches are fermented to small batch, old world winemaking techniques, hand plunged for maximum extraction and treated to a traditional hand operated basket press, followed by an extended maturation in a selection of French oak barriques.