A very admired and highly respected Central Pinot.

Hand harvested from our Lowburn and Queensberry vineyards in Central Otago. Fermented very traditionally in open topped tanks, hand plunged, indigenous yeasts with a portion of whole bunch included in each fermenter. 18 – 28 days on skins for tannin development prior to pressing. Maturation in French barriques (30% new) for 10 months before bottling." Winery