After hand picking the grapes are transported at night to the
winery where they are whole bunch pressed. Only free-run juice
is then fermented in French oak barriques, with approximately 30%
new oak each year and left on lees. The wine is matured in oak for 10 - 12 months,
with natural malolactic fermentation allowed to occur in barrel. The wine is
then assembled from the barrels, and lightly fined prior to bottling.
our pinot noir
As with our Chardonnay, after hand picking the grapes are transported at night to the
winery, then the bulk is de-stemmed, with 30% left as whole bunches.
The juice is warm open fermented, then the wine is pressed to barrel, all French oak barriques, 30% new each vintage. The wine
is matured up to 18 months in oak, assembled then lightly egg-white fined,
minimally filtered and bottled
Our wine is crafted for us by Rhys Eather at his Hunter Valley winery.
Rhys is a very highly regarded, talented wine maker with an exceptional palate.
With wines from his own Meerea Park vineyard, he has won and many awards
and accolades from his peers.
All our wine is bottled under Stelvin screw caps to ensure freshness,
controlled maturation, and a complete absence of any possibility of cork taint.