Vines are predominantly vertical shoot positioned, exposing bunches to the sun, achieving full ripeness and well balanced flavours with fine tannins. The aim is to bring all of the sensual delicate flavours and delights of Pinot Noir to peak at an early stage of the wine's life. Grapes are immediately destemmed, crushed and transferred to a combination of vinimatic, static and open vat fermenters. Grape musts are inoculated and vinified over the course of one or two weeks at 25C to 30C before being pressed off. Components are treated to full malolactic followed by a prompt bottling, to achieve a style that's intensely perfumed with distinctive soft velvety tannins and rich, fresh, vibrant fruit.