After harvests in Burgundy and working for the legendary Bass Philip, William Downie is now known for producing some of Australia’s best Pinot. Settling in Gippsland, he works with a minimalist intervention approach, but like most Australian winemakers he is not dogmatic. Hygiene is of the utmost importance, and he isn’t afraid of using sulphur if necessary to produce squeaky clean site specific expressions. The aim here is to showcase the land, and as with all good Pinot, there is real finesse and depth to these wines.