The 2018 growing season began with a later then average budburst, and led into excellent conditions for flowering and set, auguring well for an even and good sized crop. However 200mm of December rain came and created an array of growing concerns, including large dense canopies and ensuing disease pressures. All hands on deck, removing unnecessary shoots, leaves and bunches in this time and a mild dry January-March saved this wonderful crop. The resultant fruit was ripe, balanced and the wines are approachable early with good prospects for long term cellaring. An excellent season of ripe, fresh flavours and understated power.

Pure red cherry and darker plum fruits, a supple and complex Pinot Noir with an enticing deep crimson/purple hue. A wine of charm and intensity with fine chalky tannins and a long and pure aftertaste. Balanced and powerful, this wine will reward careful cellaring for 8-10+ years. Strong colour but showing such clear varietal character with cherry and raspberry, pencil, a little flower and spice over a deeply earthy/mineral framework. Acidity is pure and clear, dense fine grained graphite tannin, and it pushes through the mouth from front to back with unerring precision. It's not a big wine, but it's powerful. And extremely good. 95+ points, Gary Walsh, Winefront, 19th June, 2019.

Our Reserve Pinot Noir was picked on the 1st March and the fruit was kept in the coolroom overnight. De-stemming into vats (100% whole berry) the following morning the fruit purity of utmost importance with daily gentle wetting of the cap and CO2 (dry ice) for protection. Once fermentation commenced after the fourth day (indigenous yeasts finally co-operating), the cap was pumped over very gently twice per day, with the odd pigeage, and remained on its skins for 20 days. At the completion of fermentation, the wine was pressed to tank and then racked to French oak barrels (50% new) for malolactic fermentation. 11 months in oak, before being bottled February 6th, 2019, 52 dozen produced.