Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Hand picked between February 19-21st 2025 between 12.5 - 12.8 baume. The 777 clone (24% of the blend, 3.8 t/Ha) was fermented separately without the inclusion of whole bunches. The MV6 Mt Mary massale selections from 1976 (38%, 3.1 t/Ha) and 1998 (38%, 3.1 t/Ha) were fermented together with 20% of the fruit as whole bunches. Ferments were pumped over twice/day for 12 days before the fermenters were foot stomped to aid in extraction. After pressing at 14 days, the wines transferred to a mix of barriques, hogsheads and puncheons where it completed malolactic conversion and rested on its lees for 11 months maturation before bottling in February 2026.
Reviews:
“A light, bright crimson. A pure-fruited nose with its perfumed aromas of raspberry, redcurrant and some subtle, whole-bunch-derived spice and dried flowers. Fills out ever so nicely on the energetic palate, which has a little more stuffing than the '24 without sacrificing that lightness of touch that pervades David Bicknell's pinots. Superfine, very persistent tannins round out a beautifully put-together wine that can be enjoyed now and that will continue to evolve over the next five to seven years at least.”
Philip Rich
24/07/2026
Hand picked between February 19-21st 2025 between 12.5 - 12.8 baume. The 777 clone (24% of the blend, 3.8 t/Ha) was fermented separately without the inclusion of whole bunches. The MV6 Mt Mary massale selections from 1976 (38%, 3.1 t/Ha) and 1998 (38%, 3.1 t/Ha) were fermented together with 20% of the fruit as whole bunches. Ferments were pumped over twice/day for 12 days before the fermenters were foot stomped to aid in extraction. After pressing at 14 days, the wines transferred to a mix of barriques, hogsheads and puncheons where it completed malolactic conversion and rested on its lees for 11 months maturation before bottling in February 2026.
Reviews:
“A light, bright crimson. A pure-fruited nose with its perfumed aromas of raspberry, redcurrant and some subtle, whole-bunch-derived spice and dried flowers. Fills out ever so nicely on the energetic palate, which has a little more stuffing than the '24 without sacrificing that lightness of touch that pervades David Bicknell's pinots. Superfine, very persistent tannins round out a beautifully put-together wine that can be enjoyed now and that will continue to evolve over the next five to seven years at least.”
Philip Rich
24/07/2026