Gippsland Pinot Noir

William Downie Gippsland Pinot Noir is made with purchased fruit from Berry's Creek in South Gippsland and estate fruit from Baw Baw Shire. All the vines are grown on red volcanic soil without irrigation.

The fruit is fully destemmed and the whole berries are transferred by gravity to wooden and stainless steel open vats. Fermentation takes place with natural yeasts, without any temperature control, punch downs or pump overs.

After 30 days the wine is pressed from the skins and aged in Australian made French oak barrels, 20% new. At blending there is only a small sulphur addition and no fining or filtration.

Ruby red, William Downie Gippsland Pinot Noir has complex berry flavours given structure and weight by earthy notes and subtle oak spice. Cellaring potential is 10 years.