Sourced from a number of premium vineyards and a variety of clones, the 2019 vintage saw a cool spring followed by a moderately warm summer with consistent conditions and early flavour developments resulting in an exceptional Pinot Noir with great acidity. Cold soaked for five days then fermented separately on skins for 10-20 days before being pressed off and transferred to 100% French Burgundian oak barrels for 9 months. The wine displays aromas of cherry, cocoa, raspberry, wild strawberry, lavender, dried cranberry with savoury notes of sage leaf and earthy, blackberry, leather tones. A medium bodied silk feel on the palate with balanced flavours of juicy red fruit. Best enjoyed in Burgundy stemware to enhance aromatics.