2023 marks the first time we've chosen to bottle a reserve Pinot Noir—a wine that reflects both a standout vintage and the quiet evolution of our vineyard over the past few years.

We farm seven Pinot Noir clones across our 3-hectare vineyard, all organically grown on our alluvial soils—fertile topsoil over silt, gravel, and layered clays. The 2023 season was near-ideal for Pinot: cool, even-paced, and balanced by ample soil moisture. A true Goldilocks year for us.

This wine came about simply—we tasted through our barrels and chose our two favourites. One came from our 20-year-old Minetta vines; the other from a mixed barrel of Pommard, MV6, and 115 clones grown on our younger block.

The wine is made in a semi-carbonic method where the fruit is hand destemmed into open top fermenters and covered to allow some carbonic action for a few days, before some gentle hand pigeage but only toward the very end of fermentation The wines were basket pressed to seasoned barrels, where they rested for 10 months before being gravity-racked and bottled.

The result is one of the most focused and technically complete wines we’ve made. Bright red fruit leads the aromatics—layered, lifted, and fine—followed by a silky, energetic palate. It’s a more elegant expression of our Pinot, with balance and length that speaks to the work we’ve put into the vineyard over the years.

A quiet milestone for us—and one we’re really proud to share.

Organically farmed, made and bottled by us at our home in West Gippsland.

12% ABV // 480 bottles filled // 25ppm sulfur added prior to bottling