Pinot Gris is hand picked at optimum flavour over a range of ripeness levels, off vines grown on a two cane vertical shoot positioned trellis in Brancott Valley. Parcels from the Renwick sub regions of Wairau Valley are included for texture and complexity. Brancott soils are predominantly aged alluvial loams containing some clay, whilst Renwick has youthful free draining alluvials. Fruit is loaded directly into press and gently pressed using a long, slow press cycle. After two days of cold settling, juices are racked to a mixture of old French oak barrels and small fermenters. Upon completion, batches are filled to oak barrel for maturation, regularly stirred to build palate weight and add texture.