The grapes were hand-picked, meticulously hand sorted and destemmed. A cold soak took place for three to four days, prior to fermentation which took place in an open topped one tonne vats, using natural yeasts. Fermentation lasted for a period of four to six weeks, to maximise the aromatics. The wine was pressed to old, 500-litre oak puncheons of three to four years and matured in oak for 12 months. This wine was not filtered or fined prior to being bottled.

A modern style Pinot Noir with a complex nose full of dark red cherries, a touch of vanilla complemented by hints of Earl Grey tea and rhubarb. The palate is beautifully knitted together with soft, velvety tannins in a supple yet rich style.