100% Pinot Noir from various subregions on the Mornington Peninsula: Tuerong: 29%; Red Hill South: 19%; Red Hill: 17%; Merricks: 15%; Merricks North: 11%; Shoreham: 6%; Flinders: 3%. Six clones are included: MV6: 37%; 115: 17%; Abel: 16%; D5: 13%; 777: 9%; D2V5: 8%. The fruit fermented entirely in open two- and three-tonne open fermenters and spent an average of six weeks on skins. The wines were pressed to tank, settled overnight, then stirred and transferred to older barriques and puncheons. The component of bunch-fermented wine in the blend is 25%.

The wine features red fruits, significant spice, and elements of gamey undergrowth. The mid-palate offers generous flavour, where red and blue forest berries are balanced by ripe bunch tannins and savoury, sour red fruit