Bendigo's organic vineyards are perched 400m above sea level, where they are literally growing grapes on a mountain edge, in an extremely challenging continental climate. But making great wine is never easy and we wouldn’t want it any other way.

The pinot noir grapes were de-stemmed into open top French cuves and left to cold soak for a week before spontaneous fermentation, which lasted for about 3 weeks. The wine was then pressed off into a mixture of seasoned and new (20%) French oak, where it matured for 14 months before filtering and bottling.

Ripe dark cherry and plum aromas with hints of Central Otago wild herbs. The palate is concentrated yet beautifully balanced with silky fine grained tannins providing the framework for great cellaring and development of flavour