MUSEUM NOTES:

2020 was a challenge. Firstly, we were all in the early days of COVID with none of us really knowing what that all meant. Then Mother Nature threw a few curve balls. These came in the form of a cooler than average season, lengthening the time to harvest and causing a slower harvest. Cold and constant winds during spring resulted in smaller bunches and impacted on overall yields - this is not such a big deal for us as our Yorktown Vineyard (where the grapes for this wines were sourced) is always low yielding. While parts of the Tamar got hit by heavy rain just before harvest, we were luckily just a bit further north than the worst of it.

This was out first vintage of our Ancestrale - a wine that has developed a strong following. Bottle age (on lees) has softened some of the acid, building a rounder, fuller wine. Mouth-filling texture and a delicious savoury element is where this wine is now. So good!

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).