(2019) The Pinot Noir was sourced from six small plots chosen for their different characters and ripeness. Partly whole-bunch fermented, only using indigenous yeasts, the wine was matured in second- and third-fill French oak barriques for 18 months. What a lovely nose, deep spicy, earthy and smoky, but suffused with red fruits, savoury plum and wild flowers and herbs. A lovely stripe of tannin adds firmness on the palate, but it stays creamy and beautifully balanced with its cherry ripeness of fruit, smokiness and fine acidity. 1088 bottles produced.