2023 "Upper Yarra" Pinot Noir I let the ferment start

I let the ferment start with wild yeasts and kept the wine on skins for four weeks for gentle extraction

With just a tiny bit of sugar remaining

The cloudy juice was chilled and transferred to a couple of 800L Spanish clay Amphora (see photo) for fermentation and maturation on yeast lees before bottling unfiltered

25% whole bunches brings a fruit lift and savoury edge

Clone: Bernard 76

2023 "Upper Yarra" Pinot Noir I let the ferment startLone Star Creek Vineyard, Woori Yallock Upper Yarra This single vineyard release come from the red volcanic soil of the Upper Yarra Valley. The slow, cool growing season gave the vines plenty of time to pack flavour into the grapes. The fruit was hand picked and bursting with the perfume and elegance the Upper Yarra is famous for. 25% whole bunches brings a fruit lift and savoury edge. The wine was matured in French oak barrels (20% new) giving a