From the Yarra Valley in Victoria, Australia, this Pinot Noir with a bright crimson appearance is crafted from grapes that were hand-picked, chilled overnight, and gently destemmed into small fermenters with some whole bunches to enhance stalk structure and fruit character. The fermentation process involves gentle hand plunging twice daily, resulting in a soft fruit palate, and it matures for 10 months in French barrels, with 30% being new oak and the remainder being older oak.

The fruit for this wine is sourced from the historic Yarra Yering planting of Pinot Noir, which boasts some of the oldest vines of their kind in the Yarra Valley, originally planted with a mix of four clones in 1969, and expanded in 1981 and 1984. While Pinot Noir is known for its youthful enjoyment, this wine can be cellared for up to 10 years under suitable conditions to develop its full potential.