This is only our second attempt at blending Cabernet Franc and Pinot Noir – varieties of similar character that favour Orange’s cooler climate.The Pinot Noir was hand-picked from Heifer Station vineyard (900m, basalt over a limestone subsoil) and the Cabernet Franc was harvested from Annangrove Park vineyard (750m, red podzolic soil). The fruit was then predominantly destemmed, fermented and hand-plunged in open-top containers, pressed into old French oak hogsheads and aged for 10 months. The resulting blend, an even 50/50 split, was bottled without fining and filtration, so a natural sediment may occur.