A drier than normal winter in 2017 meant budburst happened a week earlier than usual. It was an extremely dry growing season which resulted in a lower yield but the smaller bunches had increased flavour concentration which is seen in the wines of this vintage. Add to this the dry summer across the eastern coastline of NSW, leaving the cool nights to help with a slow ripening period.
|Notes From The Winemaker:||The fruit was picked early in the cool highlands morning then taken to the winery where it was whole bunch pressed. The juice was settled overnight then racked to stainless steel. The juice underwent a cool ferment for 10 days then it was aged on lees until June. The wine was fined, filtered and bottled in September.|
|Fruit Source:||100% Southern Highlands Pinot Noir|
|Peak Drinking:||2019 - 2022|