The Pinot Noir fruit comes from the Wairarapa subregion of Martinborough, in the southeastern corner of the North Island. The soils contains layers of ancient weathered volcanic ash, which has reacted with the rocks and hastened their decomposition to a point where they can be easily broken. This soil produces exceptional Pinot Noir, which stylistically shows incredible complexity, a reserved intellectual feel, and great length. The vines are VSP trained to allow appropriate airflow and capture sunlight. Following the practises used by viticulturist François Dal, pruning techniques are being evolved to improve sap flow and reduce trunk disease. Working towards a more organic approach, herbicides are being minimised, cover crops are being introduced, and the vineyard team is moving towards a more organic-based spray programme. The grapes are hand-harvested.

This fruit was carefully sorted before being 100% destemmed. Fermentation took place with selected and indigenous yeasts in open-topped stainless-steel tanks and French oak vats. The wine was aged in French oak barriques for eight months, 21% of which were new.

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