Since the first black cluster vines were available for purchase from Tasmania in 1827, Tasmania has been recognised as a producer of quality Pinot Noir. It was the sloping hills overlooking Bass Strait that made the site unique and inspired the Hill-Smith family to purchase the vineyard, along with distinct single sites around Tasmania in their pursuit to
produce the perfect single site Pinot.

A blend of Pinot Noir parcels from the vineyard at Pipers River, Coal River Valley and a grower in the Upper Derwent Valley. Each of these sites is unique with distinctive individual terroirs, building complexity into the final wine blend. Each of the different parcels of fruit from across the vineyard sites were picked on their merit.

Fermentation started after 2-3 days with plunging of the cap to extract colour and tannin from the skins. The wine was pressed at completion of fermentation and settled before being placed into French oak barriques for 11 months, where malolactic fermentation took place, prior to filtration and bottling.