Grapes were harvested by hand in clonal parcels as they matured to optimum ripeness. When received at the winery the Pinot Noir was not destemmed (whole bunch) and fermented by indigenous yeast. Some small ferments were chosen to be fermented with selected yeast strains to enhance fruit purity. Ferments were plunged or pumped over daily. Time on skins was decided through closely monitoring flavour evolution daily. Once pressed wine was barreled down to French oak and allowed to go through natural malolactic fermentation. Wine was aged on lees for 8 months before being racked into tank for blending and bottling.