Produced since 2002, Myrtaceae Pinot Noir is allowed to ferment with natural yeasts it has attracted in the vineyard. We believe this has given the wine extra complexity, and the associated longer cold soak has provided greater depth of colour. It may take up to three weeks before it is in barrel, where it remains for 18 months. All French Oak is used with a third new, a third one year old and a third two year old wood.
The style may have a light colour, which belies its full palate of berries, spice and tannins. The season will impact on the dominance of one of these
characteristics but the acidity and structure holds the constituents together beautifully for a long palate.