Vineyards planted to a mix of Dijon Pinot Noir, clones AM10/5, UCD5 Pommard are harvested to a schedule based upon ripeness. Fruit is de-stemmed into open top fermenters. After a cold soaking of several days, fermentations are initiated by naturally occurring yeast at a maximum temperature of 32C. Caps are plunged to ensure gentle and complete extraction of tannins, colour and flavour. Following three weeks on skins, batches are drained and lightly pressed before transfer to a combination of new and prior use French oak barrels. After a year ageing under fine oak, individual components are trialled, the finished wine is determined and assembled before a light fining with egg white prior to bottling.