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Hand-picked across four blocks (three MV6, one D2V5) over 11 days. All fruit was hand-sorted and either destemmed or crushed into small open vats. Stalks were added back to select parcels to enhance complexity. Fermentation utilised a combination of natural and inoculated yeasts. Cuvaison ranged from one to three weeks on skins. Parcels were either handplunged or pumped over a maximum of once per day, ensuring gentle extraction and refined tannin integration. This wine is an assemblage of ten individual small batches sourced from our Maroondah Highway vineyard, resulting in a Pinot Noir of fine line and gradually building power, with a savoury-driven palate.