We have made Riesling from the Croucher Vineyard at Whitlands for 5 years now, and when offered the chance to secure a little of their very cool climate Pinot Noir I jumped at the chance. A warm vintage called for a significant percentage of whole bunches I thought, so we opted for 75%. A two week maceration followed pressing and maturation in old French puncheons, for 8 months only to preserve freshness and aromatics. It is an alpine spice chest! Thyme, lavender, dried pine needles and nutmeg are immediately apparent, then the soft, red fruits flood through. Gentle stemmy grip to close. Super fragrant, super delicious. Drink now.