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
Deep in colour, the nose is dense and complex with wild blackberries, raspberry, poached plum and an earthy peat character. It is precise and detailed yet difficult to describe. The palate has lots of pithy tannin and a delicate, textured mid palate.