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Whole bunch pressed and fermented with natural yeast 80% in concrete vat and 20% in aged barrels before being blended and aged for 6 months on fine lees before bottling
A relatively quick wild yeast fermentation (limiting the time on skins) then then into barrel for malolactic and six months maturing through the winter
The palate is zesty and bright
and cassis flavours articulating some of what I find most beautiful with our estate wines
scallops and white fish
2024 Mulline Sutherlands Creek Pinot Noir Derwent Valley Whole bunch pressed and fermentedGeelong, Victoria Strathmore Vineyard, Sutherlands Creek, Moorabool Valley Planted 1998 Grey & brown loams and clay loams, with fragmented granite
