The Estate Pinot Noir is sourced purely from our six preferred clones on the estate. The fruit is de-stemmed via a small, customised, gentle de-stemmer that keeps as many whole berries as possible. Some whole bunches are included, the percentage varying according to the style of the vintage. After fermentation, the fruit is basket pressed direct to a combination of old and new French oak barriques. The wine is made without any additions until bottling. The grapes are hand-picked, keeping individual clones separate in small open fermenters; small amounts of whole bunches are used, fermentations are wild and the wines are basket pressed to French oak barriques with full solids. No sulphur is used during winemaking until bottling, and all the reds are bottled without fining of filtration.