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 ferment is
hand plunged 3 hourly and its 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 immediately but will benefit from cellaring for up to 10 years.