The 2015 Longley Pinot Noir was sourced from a single vineyard in the Denmark sub-region of the Great Southern, Western Australia. The fruit was left to cold soak for 4 with a portion of whole bunch in open fermenters. No yeast or other additions were made. The wine fermented naturally and took place over 10 days, hand plunged twice daily. Post ferment, the wine stayed on skins for a further 10 days before pressing. The wine was matured in new and old french oak from Burgundy for 24 months. A small amount of SO2 was added before bottling with no fining or filtration.

150 dozen produced / 13.5% alc/vol