Parcels of Pinot Noir are picked off choice vineyard blocks selected on the basis of their affinity, complexity and blending options. Grapes are destemmed and crushed directly into a combination of open and closed top fermenters. Following a period of maceration, the musts are inoculated with a range of pure yeast cultures. Open ferments are hand plunged up to three times daily, a small portion is run off to complete its course in French oak. After a week of macerations, components are pressed off into a selection of French barriques for completion of malolactic. Oyster Bay is then matured ten months before racking and the final assemblage. Alcohol 13.5%