The fruit for this 2020 Adelaide Hills Pinot Noir was sourced from Lenswood and Piccadilly Valley in the Adelaide Hills. It was wild fermented in open-top fermenters with 50% whole bunches in the ferment. There are aromas of crunchy red apples, creaming soda, arnica, coffee grounds, leather and tobacco leaf. This is both savory and sweet, febrile and nervy at once. It has notes of redcurrants, new-season strawberry and red licorice. The plume of tannins through the finish is the highlight here: chalky and delicate, but lingering, too.