Hand-picked Pinot Noir from the white gravel soils of the Yorktown Vineyard. Wild yeast fermentation begins in tank and completes in the bottle with no dosage. The wine is sealed while completing fermentation and will contain yeast sediment.

The oldest and most fraught way to make sparkling wine.

Wild, complex and not for everyone.

One hundred days you wait for it, Something bright, Something so good.

Mark Lanegan

(Shipping: We have a flat rate of $15, any quantity, anywhere in Australia).