As with the Pinot Gris, it's crafted by Arfion maestro Dave Mackintosh.

Looking to fashion complex and free flowing style, Dave Mac worked with growers from five Yarra Valley vineyards, stretching across the Yarra's myriad of microclimates and soils.

Approximately 60% of the fruit was sourced from the red rich soils and cooler climes of the Upper Yarra. These wines showed terrific elegance and line, while the remaining wines - cropped from the ironstone rich, grey soils of the lower Yarra - brought juiciness and blue fruits into play.

All fruit was handpicked and naturally fermented in open fermenters, with some 10% whole bunch blend, with the juice staying on skins for a minimum of 12 days to a max of 25 days depending on structure/aromatic lift needed.

Following pressing, most of the vineyards were blended to go through natural malolactic fermentation and ageing on lees in tank.

This has supplemented freshness and encouraged the kind of early drinking style of Pinot that we are seeking.

Approximately 20% of the blend saw some wood, with 8% maturing in a new French puncheon.

When we first commissioned the wine, what we had in our mind's eye was a fine-boned, nuanced Pinot high on the drinkability scale, though with enough intricacy and structure to keep us coming back to the glass.

It leads with aromatic jubey red, floral-tinged fruits.

The palate is a supple, light to medium bodied style with cherry and raspberry measured fruit nicely by silky tannins and sustaining acidity, which gives length on the finish.

In short, Dave Mac has nailed it.