78% ‘Inlet’ fruit, all destemmed, 18% ‘Black Rabbit’ fruit with 25% whole cluster, indigenous yeast fermented to 13.8% alc., the wine spending 26-29 days on skins and aged 11 months in 28% new French oak. Dark, deep, black-hued red with lighter garnet hues on the rim. The nose is soft and full with harmoniously concentrated aromas of ripe, dark red berry fruits melded with dark plum notes, liquorice and earth, and nuances of spice and thyme herbs. Medium-full bodied, the palate features soft, sweet and plush, ripe dark red berry and plum fruit flavour intermixed with thyme herbs, liquorice earth and undergrowth detail. The fruit lusciousness is supported and balanced by fine-grained tannin extraction providing good structure and mouthfeel. Integrated acidity enlivens the drive and the wine flows to a long and sustained finish with juicy fruit and a fine-texture. This is a soft, plush and juicy Pinot Noir with dark berry, plum and thyme herb flavours, and a fine-textured mouthfeel. Match with roasted game meats and semi-hard cheeses over the next 5-6 years.