Adelaide Hills Pinot Noir is one of my favourite things to make. It takes a lot of observing closely, and resisting the urge to interfere. Making Pinot Noir is a journey and wonderful fruit is so very important. I like to try and the nudge the fruit to ferment into a wine that is light on its feet, but also so very layered. I like there to be a lot of fine tannin, but no clunky tannin, broody and dark but also vibrant and fresh. It’s all in the ferment and how I choose to use things like whole bunch, ferment size, and extraction. But without good fruit it’s impossible, even with good fruit, it can be so simple to get it wrong. I am very quietly rapt with the ‘23 Pinot Noir. Mostly thanks to Alan and Dave for growing amazing grapes in Piccadilly and Lenswood. Very limited, the amazing grapes are getting harder to get hold of!