12.5% alcohol. This year, Anton’s Noir de Florette is 100% Pinot Noir from two vineyards in the heart of the Piccadilly Valley. Half the fruit is sourced from an east-facing block on red clay soils over sandstone at Deanery Vineyard in Balhannah.

The other half comes from mature vines in the sandy alluvial soils of the famed Cemetery Block site near Uraidla. Farming at both sites is organic. The fruit ferments carbonically for six days in a 2500-litre fibreglass tank.

Anton then takes only the free-run juice and light pressings and places them in 800-litre ceramic eggs to finish fermenting. The wine matures in the same vessels.