100% hand picked, hand sorted, whole cluster fermented  Pinot Noir from the Derwent Valley.

Natural yeast ferments the grapes for only 5 days before being pressed to steel tanks for 3 months before bottling without filtration or the use of any fining agents.

A fresh and easy Tasmanian Pinot Noir that is moderately priced so you don't have to Dr. Op your pants.