The small black bunches of Block 2 Pinot Noir were hand harvested on the 5th of March, 3 weeks before the normal harvest date. They were transported to the Petaluma winery in the Piccadilly Valley where the grapes were de-stemmed, crushed and chilled to 1 tonne open fermentation tubs.
A four-day cold maceration preceded the initiation of fermentation. Fermentation took 8 days of daily hand plunging and reached a peak of 35°C. At the completion of fermentation the tubs were sealed down for a further 8 days of maceration on the skins.
The tubs were pressed gently in an airbag press and the wine was immediately gravitated to French oak barriques (30% new) with complete lees. The wine was left on full lees until the malo-lactic fermentation was complete. After malo-lactic fermentation the wine was clear racked and a small amount of SO2 was added.