30% whole bunch, with the balance of fruit fully destemmed. Open pot fermented with daily hand plunging. After cold soaking for a couple of days the fermentation started naturally. On completion the wine was pressed to French oak barriques (20% of which were new), where it was aged for 10 months prior to bottling.

A savoury pinot, with woodsy trufffled scents, melded to mouth filling sour cherry flavours.