A laid back Pinot Noir with structure and a sense of lightness as the wine glides across the palate.

This is made by winemaker Julian Richards, who buys grapes from Dog Point Vineyard’s home black, the Ashmore Vineyard; an organically certified site.

This wine is aged in older French oak puncheons (300 litres) for the 60 per cent of the wine with the balance in stainless steel.

Whole bunch fermentation and foot crushing in tanks is followed by wild yeast fermentation to create interesting savoury flavours in the wine, which highlights a sense of smoothness and drinkability now and will hold for the next three to four years.