The grapes from which this wine is made are picked by hand at full physiological ripeness and chilled immediately.  After sorting, crushing and destemming, the must is cold soaked with 20% whole bunches for 5 days prior to active initiation of fermentation.  The fermenting must is hand plunged 3 hourly and the ferment temperature is controlled.  After pressing off skins in a basket press, the wine is matured for 18 months in French oak barriques.  Once bottled it sleeps in our cellar for a further year before release.  The result is an elegant, complex Pinot which can be drunk immediatley but will benefit from cellaring for up to 10 years.