Take It To The Grave Pinot Noir is blood red in colour with a lifted and varietal nose of wild strawberries, ripe plums and cherries. The palate is rich and expressive with supple cherry and red berried fruit, a beautifully lush mouth-feel matched by fine tannins and soft acidity that provide structure and length.

Vibrant in colour and rich in personality, this cool climate Pinot has lifted aromas of cherry and toasted spice, with bright berry flavours and a hint of earthiness on the palate. Soft tannins and a savoury finish complete the story of this layered and charming wine.

A wonderful expression of the cool micro-climate of Lenswood, from the exceptional 2021 vintage. A blend of clones 114, 115 and 777 from two Lenswood vineyard sites. Billowing cherry blossom, strawberry and clove spice lead the inviting nose. Fine tannins support the palate awash with red cherry and plum fruit, gentle nutmeg and white pepper lingering though the finish.

2023 PINOT NOIR THE WINE Seductive black cherry overlaid with exotic spices lead to a palate of supple fresh berries, bright acidity and lingering fine grained tannin. The very essence of youthful, vibrant Adelaide Hills Pinot Noir from carefully selected vineyards. VITICULTURE With enough sunny days to develop ripe, intense flavours 2023 was a cool and late vintage. The 2023 Epee Pinot Noir is made up of four clones - MV6,777,114 and 115 from vineyards at Gumeracha and Lobethal. More clones equals more complexity. WINEMAKING Harvested in the cool of night and early morning, pristine destemmed fruit is tipped directly into fermenters without crushing to give a high percentage of whole berries. The fermenters are gently pumped over twice a day to keep the skins wet and promote gentle tannin extraction. After pressing the wine is kept in stainless steel tanks prior to blending to preserve freshness and vibrancy.

Winemakers and brothers Louis & Sholto Broderick named the pinot noir after the Banksia trees that grow along the boundary of the vineyard. The wine is made from grapes that are farmed organically with no additions except for a small amount of sulphur. Whole bunch maceration was used for a portion to add a brighter, aromatic component as well as depth, savouriness and tannin structure.