WINEMAKING
This wine was hand crafted in 2 tonne open fermenters, using traditional winemaking techniques to extract maximum fruit character. Maturation was in French Oak barriques for 12 months. In time, 2003 will prove to be one of the great vintages from the Adelaide Hills, showing great varietal character and concentration of flavour.

Winestate Magazine, Best Wines of 2006, Annual Edition 2006/7 - Oct 2006

TASTING
The 2003 vintage was very low yielding and was ideal for Pinot Noir. This wine was matured in new and one-year-old French oak to add complexity and enhance varietal character. The bouquet shows spice, cherry and plum fruit characters with hints of game. The palate is silky with long cherry plum flavour and fine long tannin.

WINEMAKING
This wine was hand crafted in 2 tonne open fermenters, using traditional winemaking techniques to extract maximum fruit character. Maturation was in French Oak barriques for 12 months. In time, 2002 will prove to be one of the great vintages from the Adelaide Hills, showing great varietal character and concentration of flavour.

TASTING
This wine shows attractive Pinot Noir fruit on the bouquet; the sappy, gamey, sweet-juice aromas, enhanced with sweet vanilla oak from new French and 1 and 2 year old barriques. On the palate the juicy sweet fruit follows fine, long and soft with balanced tannin and acidity.