The fruit was handpicked and delivered to the winery where it was destemmed into small, open fermenters. The must was chilled and allowed to soak for 48 hours and was then inoculated with multiple yeast strains for primary fermentation. Fermentation temperatures were kept to a maximum of 30°C and each batch was hand plunged 3 times per day. After 18 days on skins the must was pressed to stainless steel tank and underwent malolactic fermentation and once completed, the finished batches were racked to wood. All barrels were 228 litre French oak and 10% were new.
After 19 months in wood, all barrels were racked and blended in stainless steel and fining trials were carried out. None were found to improve the wine so it remained unfined. It was then sterile filtered and bottled on 5th November, 2018.
Varietal: Pinot Noir