Handpicked between 20 February - 30 March, with each parcel handled separately in the winery. Hand sorted and carefully destemmed with 10% whole bunches, each parcel went into traditional open fermenters. The wine underwent three days of cold soaking to ensure even and thorough extraction. Batches were on skins for 7-10 days, after which time they were transferred into French oak (500L puncheons) for 10 months, the blend was then assembled and bottled in November 2025. A blend of pinot noir clones MV6, G5V15, 115, 667, ABEL, D4V2, and 114. (Alc 13%)