The fruit was harvested when it had reached full physiological ripeness and maximum flavour maturity. At the winery, the fruit was cold macerated for five days to help extract maximum flavour and enhance colour stability. 8% of whole cluster fruit was added to the fermentation, adding the stem component to the mix. Specially selected cultured yeasts were used to ferment, during which the fermenting must be hand-plunged up to six times daily. Once dry, each batch was pressed to the tank and then racked off gross lees to 24% new French oak and older, seasoned barriques. During its time in oak, the wine underwent malolactic conversion and was aged 10 months before being carefully prepared for bottling.

A luscious Pinot Noir with ripe damson plums complemented by aromatic floral notes. Smooth and opulent, with wild red fruit, cherry and spicy plum flavours enveloped in a fine, silky structure finishing with a hint of toasty oak.