Nine clones of Pinot Noir (0013, 0014, D2V5, D5V12, MV6, H7V15, 114, 115 and G5V15) are planted on 2m wide north-south rows at 1m spacing. 

In 2018 the vineyard enjoyed long sunny but cool days through the growing season.  The grapes were destemmed and placed into small batch open fermenters.  Innoculated with a neutral yeast and the cap plunged up to two times a day by hand. After 10 days the wine was drained and the must basket pressed off to tank where it underwent a malolactic fermentation which softens the acid. The wine was then racked to a mix of 30% new and 70% four and five-year-old French puncheons, then left to mature for 10 months.

The bouquet shows floral complexity, sweet rose petal and spice.  A fuller style Pinot Noir that exhibits dark cherry, liquorice, mixed spice, hints of vanilla, and a tight minerality. Lush velvet tannins and natural acid provide an extended finish.