Handpicked grapes were destemed but not crushed. The grapes then underwent a five day cold soak to aid colour and flavour extraction prior to fermentation. After a fermentation of around nine days the wine was left on skins for a further two days to achieve tannin integration.. The wine was then gently pressed off skins and given light oak treatment over four months in which time it also underwent malolactic fermentation. The wine was then racked, fined and lightly filtered prior to bottling in September 2006.

An entry level Pinot Noir, this wine is rich and full of ripe berry and bramble fruit aromas displaying raspberry and cherry notes. Full and firm on the front palate, the flavours linger deliciously.