Originally a large mixed farm, the historic red brick homestead dates back to the 1880s. There were remnants of it's past life scattered all over the property indicating that over time it has served as an orchard, dairy and sheep farm. The Homestead Block was planted to Pinot Noir in the late 1980s. Grapes are harvested by hand, destemmed and crushed, vinified in small fermenters with gentle cap management to extract maximum colour and quality tannins from the skins and seeds. After a total of sixteen days on skins to build structure, the batches are pressed and transferred immediately to a combination of new and prior use French oak barrels for the completion of malolactic and eleven months maturation.