Following hand harvesting the fruit is destemmed, cold soaked for fifteen days and then warmed and fermented in small open topped fermenters. At dryness the wine is drained, gently pressed and matured in French oak barriques for 10 months before bottling. This very approachable wine exhibits red and black fruits underpinned with sweet spices and forest floor nuances. A very distinctive Pinot Noir that will cellar comfortably for three to four years.