The Pinot Noir fruit was handpicked and transported at 2 degrees to our winery in the Hunter Valley. One third of the fruit was de-stemmed as whole berries to small open-fermenters, one third 20% whole bunch and one third 50% whole bunch and cold soaked for 3 days.
The fermentation took place for 10 days with plunging by hand twice a day. Following this, it was gently pressed off and transferred to French oak barriques and puncheons. After six months of maturation the wine was blended and bottled to retain fresh fruit characters.