Our Pinot Noir vines are planted in the deep clay loams of the Southern Valley’s, universally regarded as the finest Pinot Noir terroir in Marlborough. The vines are cane pruned and meticulously tended to achieve a naturally balanced crop of intensely flavoured fruit. Completely de-stemmed, but not crushed with the aim of achieving a significant percentage of intact berries in the ferment. Individual batches were macerated cold prior to a five-day fermentation where the cap temperature was allowed to peak at between 30o – 32oC. The wine remained on skins post fermentation to optimise tannin extraction whilst locking in the deep, ruby colour. Drained and pressed; this wine was aged in a mix of tank and French oak puncheons for nine months during which time it underwent a complete malo-lactic fermentation.