We all love Pinot… and so do wasps. In a nerve racking game of determination and patience, we picked fruits at best maturity, eventually spending several hours sorting the mess of our buzzing sugar craving friends. Time well spent as the 100% whole bunches ferment came out of its seasoned Taransaud 500L puncheon and Francois barrel maturation in fine shape, deep colored and perfumed. An ode to the growers and insects of Tasmania.