“When making Pinot Noir I have always had a love of whole-bunch fermentation (using the entire bunch, including stalk). Doing so means not missing out on the full expression of the terroir. I think that is why our wines are always characterised by spice, tannin volume and drive. They need time to evolve and unpack to reach their full complexity and power and many of the wines that I made in the early 2000s are now in their drinking window. My hope is to create wines that are medium bodied but dense in concentration, with tannins that feel like youre melting in to a soft cushion. Hopefully I have achieved some of that in this wine. I think so ;)” RayReviews2015 Vintage – “Not that this is for guzzling but it has a thirst-quenching quality about it. It’s the acidity and the abundance of juicy, tangy cherry fruit with whole-bunch qualities and it’s overall freshness. It’s by no means simple, the tannins are supple, the body compact, oak part of the equation but not dominating and the feeling this is special. 95 Points – Jane Faulkner, James Halliday Wine Companion