The High-altitude, cool climate of Tumbarumba produces Pinot Noirs of great vibrancy and precision. 50% of this fruit was added to the fermenters as whole bunches, bringing a lifted, spicy perfume to the Pinot Noir spectrum. After pressing the wine was matured for 12 months in seasoned French oak to polish the tannins, resulting in a bright, vibrant and youthful style of Pinot Noir that contrasts well with our Estate grown wine.
The fruit for this wine was grown at Coppabella Vineyard, in the Tumbarumba Region, NSW.