SEASON: began as a challenging vintage in the Yarra Valley due to summer and autumn rains and cooler than average temperatures during the growing season. However this then led to a long slow ripening period which produced thicker skins, riper stems and more concentrated flavors, resulting in Pinot Noir of excellent quality. VINIFICATION: 100% hand-picked, all fruit is chilled overnight to 12 degrees, cold soaked for 3 days, then allowed to warm in small open fermenters in order to kick start wild fermentation. Parcels were divided into either 100% “destemmed” or “whole bunch”; fermented, pressed, and matured in French oak (10% new, 90% older) for 8 months. Blended in October and then bottled by gravity without fining or filtration in November. FOOD: Hand-made pappardelle with Confit duck and peppery greens. Wild mushroom risotto with black pepper. Summer Alpine Comte cheese. Grilled eggplant/aubergine, red capsicum and fried halloumi with salsa verde.