Our Pinot Noir vines are planted in the deep clay loams of the Southern Valleys, universally regarded as the finest Pinot Noir terroir in Marlborough. The vines are cane pruned and meticulously tended to achieve a naturally balanced crop of intensely flavoured fruit. Ripe fruit was completely de-stemmed, but not crushed, with the aim of achieving a significant percentage of intact berries in the ferment.

Individual batches were macerated cold prior to a five-day fermentation where the cap temperature was allowed to peak at between 30 – 32C. The wine remained on skins post fermentation to optimise tannin extraction whilst locking in the rich ruby colour. Drained and pressed; this wine was aged in a mix of stainless- steel tank and French oak puncheons for nine months during which time it underwent a complete malolactic fermentation.