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Description
Nick finds that Pinot Noir in Australia works best coming from cool-climate regions, so he sources the fruit from Tumbarumba for this wine.
It's absolutely bursting at the seams with cherries, cranberries, red florals and a tiny touch of aniseed spice. Crunchy with a bright line of acid, it's a superbly crafted wine to satisfy the Pinot itch.
It's got versatility plus: soft tannins make it a great option to go along with food, and the bright acidity means it could even take a little chill on a warm day.
