Altitude Pinot Noir fruit is sourced from high altitude sites in the Adelaide Hills,
from estate vineyards at Charleston, Balhannah and Lenswood. The fruit was
destemmed and fermented in small fermenters for 10-15 days. The wine is then
matured in French oak for 10 months before bottling. Intensive barrel tasting
precedes the final selection for inclusion in this wine.
There are lifted notes of ripe cherries and raspberries. This is a medium bodied wine which is smooth and delicate with silky tannins and a long finish.