Bill Downie established his own label in 2003 after several years living and working in Burgundy. He is fanatical about the quality of his fruit and where it comes from, so where possible sources fruit from vineyards that use biodynamic and organic viticultural practices. By taking the best elements from the Burgundian producers he most admires and allying these to a more technocratic Australian approach, Bill has been able to develop his own style, making him one of the most sought after producers of Victorian Pinot Noir
Bright and clear in the glass. The wine smells of raspberry, redcurrant, rose petal, poached rhubarb and cinnamon. The palate has more red fruits as well as blueberry and star anise. It is tight and very precise with chewy tannins and a fine texture.