Using a mixture of clones, 10/5, Abel, UCD5 and 828, our intention in the vineyard is to produce florally expressive Pinot noir with excellent structure and finesse on the palate. The fruit for the 2016 vintage was hand harvested and hand sorted in the vineyard from 29th March through to 18th April. In the winery, grapes were crushed, with an average 35% whole bunch retained. Minimal additions of sulphur at crush allowed for three to six-day preferment macerations. Fermentation started naturally and was completed at warm temperatures, total cuvaison of 21 – 27 days prior to pressing. Matured for 12 months in 30% new oak.