Méthode Ancestrale.
Whole Pinot Noir bunches co-fermented with chardonnay juice, bottled, and after 3 months sur lie, disgorged and left in bottle for another 3 months, to create a wine that is slightly carbonic, crunchy, vivacious, and exceptionally moreish.

Certified Organic (in-conversion) Pinot Noir and Chardonnay grown by Brendan Cameron, Lansdowne Vineyard, Forreston, Adelaide Hills

55 dozen made