As usual, this head-tuning Meunier is drawn from a small single vineyard in Uraidla, an elevated (550 metres), northwest-facing parcel that is home to 20-plus-year-old vines. Michael Downer notes that Pinot Meunier performs best when the yields are low, and this is exactly what happened naturally in 2020 thanks to the poor flowering. This was wild-fermented in small-batch, open fermenters with 50% whole bunches used. Maturation took place in barriques and puncheons (including 20% new Stockinger oak) for six months.