Hand-picked and fermented with wild yeasts in open top concrete and oak fermenters with 10% whole bunch. Cap is wet once a day with a small amount of wine and hand plunged once a day during the peak of the ferment. 21-28 days on skins. Aged in French oak barrels, 27% new, for 12 months before settling in
concrete and barrels on light lees for a further 6 months. Bottled unfined and unfiltered.

From our Low Burn Estate originally planted in 2000 on a gentle, north facing slope with a mix of clones and new plantings of high density Pinot Noir planted on the lower terraces between 2018-2020. This is the first release of this wine under the Low Burn label and it continues to be a wine full of personality and a truly unique voice.

Drink 2026–2032.

Bright garnet appearance. Intense wild cherries, fresh summer fruit aromas to start then more savoury complexities start to unfold of cherry pith, fresh baking, forest floor and game meat. The palate is concentrated with dense fine tannins, dark brooding fruits with a gamey savoury core. A chalky almost salty feel as the wine glides across the palate. The flavours and texture are very persistent, which leaves you salivating for more.