We hand harvest the Pinot Noir (50%) and Chardonnay (50%) when optimal acidity and flavour is reached. The fruit is then whole bunch pressed and fermented with a neutral yeast. A portion of the wine is transferred to barrel prior to the completion of primary fermentation. It underwent malolactic fermentation to soften the acidity and increase complexity. The wine was then tiraged to undergo traditional bottle fermentation, before spending time on lees for a period of 24 months prior to disgorging.