The Piccadilly Valley Vineyard Pinot Noir grapes were hand harvested over two weeks at the beginning of April, 2010.

The individual bunches were 'cold soaked' for five days prior to fermentation in small individual vats. The fermentation at 24 degrees lasted eight days, with daily plunging taking place to ensure maximum colour and flavour extraction. After careful pressing, maturation for 12 months took place in small French and American oak. A light filtration prior to bottling retains the varietal Pinot Noir flavours and wonderful tannin structure.

Medium brick - red in colour with slight purple hues. Attractive strawberry, mulberry fruit aromas with hints of dark chocolate.

Fresh briar berries on the palate with balanced oak tannins yet finishes soft and elegant.