Grapes were all handpicked and fermented in a small open vat, with some whole bunches and the rest de-stemmed and gently crushed.
Alcoholic fermentation started spontaneously by the yeast naturally occurring on the grapes.
After fermentation was completed, the wine remained on skins macerating for a week before being pressed off, straight into barrels, 500 L French puncheons, half being new oak.
Maturing in barrel was done according to specific vintage characteristics, without following a set formula, for this is an essential element of how we perceive making wine in the Huon Valley’s cool conditions.
The wine remained in barrel for 24 months undisturbed. This extended period in barrel gave a desired structure in what was a slightly cooler vintage. It brings out delicate Pinot Noir nuances and retains essential stable tannins.
Following natural settling, the wine was bottled, unfiltered, in December 2022.
The total production is only 1,700 bottles.