Fruit for the Morning Star pinot is sourced from a number of premium Adelaide Hills Vineyards, with only the best barrels from the best vineyards selected for the Morning Star. A majority of the fruit (over 50%) is from a northerly facing vineyard from a G5V15 clone on a VSP trellis. The balance is made from equal portions of MV6 and D4V2 clone pinot noir also on a VSP trellis. The fruit was harvested in the early morning and destemmed only. It was cool soaked for 2 days prior to beginning fermentation. It was fermented with minimal cap management in open fermenters with a varietal enhancing yeast to preserve the fresh primary fruit aromas of pinot noir. The wine was pressed off skins after 6 days of fermentation, transferred into 60% new french and 40% 2 and 3 year old french oak. Malo-lactic fermentation was completed while in oak, the wine was then racked and returned post malo for maturation. After 9 months of maturation the best barrels from each parcel were selected for Morning Star with all other barrels dropping into the Section 400 Pinot Noir. The remaining barrels were left to mature for a further 7 months to aid in smoothness and integration before bottling.

Oak: 60% New French Oak 40% Old French Oak