The Pinot Noir grapes are picked and cooled overnight in the winery prior to partial de-stemming, before crushing and then the juice moved to temperature controlled tanks for an extended cool ferment on skins. Around 20% of the juice is fermented in used oak, before the finished wine portions are married, racked into a combination of French and American oak casks and aged for around 12 months to give complex smoky/vanilla notes and riper tannins.