This wine comes from a relatively newer block on the estate and includes seven clones of pinot noir. It incorporates 15% whole bunches in the fermentation process and uses only 10% new oak. It carries the distinct, though not exclusive, savoriness of forest floor, earthy tones, and bloody game meat typical of Whisson Lake pinot noir. The texture is succulent with bright acidity, featuring notes of blood orange zest, pickled cherry, red plum, cranberry, and woody spices. Despite its pretty pale color, it offers significant depth and a persistent savoriness. This wine might be polarizing, but its character is unmistakable and would likely be appreciated for its distinctive qualities.

In 1985, Mark Whisson and Bruce Lake planted 5 hectares of pinot noir on the steep, east-facing slopes of Mt Carey. The Whisson Lake vineyard, located in the Piccadilly Valley area of the Adelaide Hills, rises to over 600 meters above sea level. Most of the vineyard's small harvest is sold to some of South Australia's top winemakers, but a portion is reserved each year to produce the flagship White Label and the entry-level Pinot Gaz. In 2003, Bill Bissett joined the Whisson Lake partnership, and in 2008, Tom Munro came on board to lead sales.

Halliday Rating: 93 points