Crafted from small parcels of single vineyard fruit, treated to the traditional old world regimens of whole bunch and wild yeast ferments. This is Pinot Noir to match the classic Cru La Bourgogne, the cool ripening Gippsland climes provide the perfect chill to encourage optimal fruit sugars and velvet tannins. Exclusively Myrtle Point grown Pinot Noir, its bright sasafras, cherry and plum fruit complexity are supported by charming pastoral elegance, a touch of barnyard, French oak sophistication and the soundest structure.

Uncompromising standards of viticulture are at the heart of Myrtle Point, vines are all shoot thinned and trimming, a course of leaf plucking in the lead up to Christmas opens up the canopy and permits ample sunlight. Harvests of Pinot Noir are destemmed into open fermenters for vinification through the action of wild yeasts and cultured strains. A parcel is included as whole bunches for carbonic maceration. Batches are hand plunged two to three times daily until completion, followed by pressing into a combination of seasoned and new, Sirugue, Damy, St. Martin, Bossuet and Mercurey French oak barriques and hogsheads for maturation. Bottled unfiltered and unfined. Alcohol 13.4%