Opting to preserve every smidge of natural purity of flavour that viticulturist Richard Flatman has managed to coax into the pinot noir from Tom’s Block, winemaker Todd Stevens has bottled this wine without fining or filtration. It’s paid off in that it’s bursting with black tea, wild raspberry and cherry layers that wrap around zesty acidity and a lush, plush, textural finish. Gamy and gorgeous.
Sip with: pork and duck sausages.
