Eddystone Point Pinot Noir

Bay of Fires Eddystone Point Pinot Noir is made with carefully selected fruit from cool climate vineyards in the Derwent Valley and Tasmanian east coast.

The handpicked fruit is placed in open top stainless steel fermenters where it ferments at a cool temperature. The inclusion of some whole bunches adds structure and length.

To concentrate its varietal character, the wine matures in a combination of new and seasoned French oak for nine months prior to bottling.

Bright cherry red, Bay of Fires Eddystone Point Pinot Noir is fruit driven, silky and textual with an acidic backbone. Cellaring potential is six years.