Sourced completely from hillside vineyards in Central Otago’s Cromwell Basin and Gibbston Valley, the grapes for this sustainably grown Pinot Noir come from sites with variations in elevation, soil structure and composition, resulting in fruit from each parcel with its own complexity and character. The vines are Dijon and Pommard clones which produce a juicy style and forward flavors. The grapes are primarily hand harvested and completely destemmed, then fermented in small, open-top, stainless steel fermenters with indigenous yeasts. The wine is matured on the fine lees in oak barrels before fining, filtration and bottling.