A blend of Pinot Noir, with 75% sourced from Willowlake in the upper Yarra (from the south-facing Parkinson’s Road block) and 25% from Dixon’s Creek. The Willowlake block has brown gradational soils over clay with an elevation of 178m. The warmer Dixon’s Creek fruit brings lovely tannin structure to the more elegant Upper Yarra component. It’s 15% whole-bunch, with the balance destemmed and fermented in stainless steel. Following 10 days on skins it was pressed to oak.

No racking, fining or filtering.