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Farmed by Brendan Cameron, Adelaide Hills. Certified Organic
NOSE
Expressive Violet
Morello Plum
Cocoa and cedar
PALATE
Sour cherry
Redcurrants
Black tea leaf with umami notes
The nose is unmistakably Pinot Noir with expressive violet, black cherry and morello
plum with subtle dried oregano, cocoa and cedar. On the palate there’s sour cherry
and redcurrant with savoury tea leaf and umami notes. The texture is delicate yet
firm, with chalky tannin, focused acidity and a long, structured finish.
As winemakers in the Adelaide Hills we’ve long hung our hats on our chardonnay’s,
but that was before we had the opportunity to work with Pinot Noir for the first time in 2024. MV6 clone of Pinot Noir was hand harvested off 30-year-old vines in mid March. Once picked, the fruit was 100% de-stemmed into a single open-top stainless steel fermenter. In our opinion, when it comes to Pinot Noir, the beauty is in the simplicity, especially when it comes to vinification. As a result, after an initial stomp under foot, the fruit was left to soak at ambient temperatures with gentle cap management only by hand for 4 days. Once the must had enough colour and flavour development, we began aerated pump-overs to kick off fermentation, moving to closed pump-overs and piegage until the ferment was dry and pressed to seasoned French barriques. After 11 months elevage, the wine was bottled in February of 2025, with only 1200 bottles produced.
Farmed by Brendan Cameron, Adelaide Hills. Certified Organic
NOSE
Expressive Violet
Morello Plum
Cocoa and cedar
PALATE
Sour cherry
Redcurrants
Black tea leaf with umami notes
The nose is unmistakably Pinot Noir with expressive violet, black cherry and morello
plum with subtle dried oregano, cocoa and cedar. On the palate there’s sour cherry
and redcurrant with savoury tea leaf and umami notes. The texture is delicate yet
firm, with chalky tannin, focused acidity and a long, structured finish.
As winemakers in the Adelaide Hills we’ve long hung our hats on our chardonnay’s,
but that was before we had the opportunity to work with Pinot Noir for the first time in 2024. MV6 clone of Pinot Noir was hand harvested off 30-year-old vines in mid March. Once picked, the fruit was 100% de-stemmed into a single open-top stainless steel fermenter. In our opinion, when it comes to Pinot Noir, the beauty is in the simplicity, especially when it comes to vinification. As a result, after an initial stomp under foot, the fruit was left to soak at ambient temperatures with gentle cap management only by hand for 4 days. Once the must had enough colour and flavour development, we began aerated pump-overs to kick off fermentation, moving to closed pump-overs and piegage until the ferment was dry and pressed to seasoned French barriques. After 11 months elevage, the wine was bottled in February of 2025, with only 1200 bottles produced.