Free Form wines are made naturally, with zero cellar intervention; reflective of our terroir, farming practices and vintage. This wine was made from clone 667 Pinot Noir, harvested mid-October. Fermented using native yeast in an 800-litre clay amphorae where it aged on skins for eight months. It was pressed and left to rest for an additional two months and bottled unfiltered in August 2015. No SO2 or other additives were used in the wine.
Brooding dark black fruits, fruit cake, mocha; this wine has it all. Intensity, and lots of it. A sweet fruit entry followed by great concentration and mouthwatering acidity; eight months of skin contact has provided a tannin structure of immense silkiness and depth.