Fruit from our ‘old block’ is hand picked at harvest, put through the de-stemmer (not crushed) and gently pumped to our open top fermenters. The fruit is allowed to ‘cold soak’ for approximately 4 days. Burgundian isolate yeast is added to initiate fermentation and enhance varietal characters during the fermentation process. Fermentation takes approximately 6 days and during this 6 day period the juice is ‘pumped over’ the grape skins every 6 hours to extract colour and Pinot Noir's subtle tannins.
After fermentation is complete, the skins are pressed off and the juice settled in tank for 48 hours. The juice is then ‘racked’ off to French oak barrels (40% new, 60% old) for final, full malolactic fermentation, which takes approximately 2 months. After final fermentation is complete the wine is ‘racked’ to tank, the barrels are cleaned, and the wine is returned to the same barrels for final barrel maturation (10 months).