A handcrafted Pinot Noir fermented in clay amphora, in the tradition of ancient winemaking techniques dating back 6000 years. Only the best fruit was selected for to create a delicate wine with a silky mouthfeel and smooth tannins. Limited release of 100 cases.
This elegant wine was made using ancient winemaking techniques dating back 6000 years. Grapes were hand selected from the vine and underwent wild yeast fermentation in clay amphora for 120 days. The juice was collected using a basket press matured for 9 months in aged French oak. The resulting wine is light in colour but packing a punch of intense fruit characters such as black cherry & liquorice, complemented by soft and fine tannins. The savoury spice flavours are characteristic of this vineyard on Tasmania’s southeast coast. Drink now or cellar for 5-8 years to enjoy its full potential.
6-pack: $62 / bottle
Case: $59 / bottle
All prices shown below are per bottle.
Cabe Bernier Wine Club: $52