From an organically farmed, biodynamically managed vineyard, a salient expression of western districts Victoria Pinot Noir, having claimed a succession of significant awards at the hotly contested, national competition of Boutique Wine Makers. All the requisite cherry complexity and fleshy richness, velvet tannins and pure pastoral charm of resplendent Pinot Noir, from a precious little vineyard within a tiny enclave, endowed by a truly remarkable microclime.

Major Thomas Mitchell, Surveyor-General of the colony of New South Wales, named Mount Pierrepoint after Major Charles Pierrepont who served with the 26th Regiment of Foot and fought in the Napoleonic Wars. All the fruit is estate grown and managed for low yields of up to 1½ tonne per acre. The grapes are hand picked, de-stemmed and fermented in open vats. Utmost attention is given to the juice during fermentation including regular, day and night hand plunging. The wine is then very gently basket pressed and placed into a balanced proportion of new and old French oak. Intervention is kept to a minimum enabling the natural character of the fruit to develop after a year's maturation in fine oak.