Winemaking
A higher portion of whole bunch fruit, with an even split of the best parcels of fruit from the two blocks. Clonal sway towards MV6, G5V15 and 777. Similar winemaking to the white label pinot noir, with long, gentle pump overs, minimal if any plunging. Fermentation commencing with wild yeast, with fermentation getting up to 28-30 degrees at its peak. Gentle pressing off skins after two weeks to tank to finish malolactic fermentation, before racking to barrel with fine yeast lees for maturation. A mixture of new (30%) and seasoned French oak barrels in various size formats used, with 10 months maturation before blending to stainless steel tanks for settling and light filtration pre-bottling.