Wamboin, Canberra District, NSW
Grown at 850m above sea level in the cool climate of Wamboin on the eastern edge of the Canberra District wine region.
MV6, 115 and 114 clones, hand-picked, 70% destemmed, 30% whole bunches, 3-5 days cold soak, wild yeast open-fermented, 1-2 weeks post-ferment maceration, 28 days on skins, matured for 11 months in French hogsheads (30% new). Made with thought and care, but is firmly on the stemmy/savoury side of the pinot hill. It’s easy to made comments after the event and from far away, but 10% whole bunches may have had the best of both worlds, or better still, shortening the post-ferment maceration to 1 week or less.