The grapes were crushed and de-stemmed soon after receival and cold soaked for 48 hours before inoculation. The juice was then fermented with minimal cap management in open and static fermenters with a varietal enhancing yeast to preserve the fresh primary fruit aromas of Pinot Noir. It was pressed off skins after 7 days of fermentation and transferred straight into French oak to ensure the complete integration of oak and fruit. Malo-lactic fermentation was completed while in oak and the wine was then racked and returned post malo for maturation. Upon maturation the wine was barrel selected with only the best barrels racked to tank and filtered for bottling.