Toolangi's E Block - home to 19 year-old vines of the MV6 clone - has been identified as growing the best of the best Pinot Noir that this Dixon's Creek vineyard produces. The first release under the new regime, 2018's fruit was partially de-stemmed (50% whole bunch) before a short cold soak and wild fermentation . All up the wine spent 25 days on skins before being pressed to French oak (20% new) for eight months. Unfined and unfiltered.

"There's some wines I just know I should leave for Campbell. Red cherry, brown bread, plenty of bunchy spice, almost a Campari sort of thing happening, a bit of rubber and aniseed. It's medium-bodied, savoury and spicy with a pleasant amaro bitterness, juicy raspberry and red cherry, firm emery tannin, clean acidity, and a pretty convincing finish, with orange in the aftertaste." 94 points, Gary Walsh, The Wine Front