NV Woodlawn Cuvee 241 Traditional Method80% Pinot Noir, 20% Chardonnay sourced from a few of our growers in the area, picked for flavour for an earlier release style. All whole bunch pressed of course, nice slow & cold ferment in tank before resting on lees for about 6 months. Chardonnay component was allowed to go through MLF in tank for creaminess and provide some texture around the spritely acid profile of the pinot. The wine was assembled and tiraged, then spent 14 months on lees prior

sent directly to a mix of French puncheons & barrique for wild ferment

complemented by exceptional fruit from the Coal Valley in the south

convincing him to let me take it on

you heard correctly

and similar to the previous year what followed was a hot dry summer

left to macerate for 3–4 weeks

small amounts of whole bunch in each most (around 10% overall)

Classically so cool down there

2025 Two Tonne STH Pinot Noir

Both components were pressed

We have three lovely sources of riesling these days

with a focus on preserving purity and achieving a clean