It was open topped fermented using indigenous yeasts in traditional wooded cuvees, hand plunged every 12 hours, with a total vat time of 24 days. After pressing it was matured in 30% new French oak barriques for 18 months. It was fined using a minimum of egg white to protect the flavors and aid brightness in the glass without filtering, promoting soft mouth feel and texture. It has a unique site derived complexity combined with black cherry/plum fruit flavors.This wine was grown on the Barton Vineyard, Huangarua Road, Martinborough from vines over 22 years old. A combination of deep alluvial gravels which the Martinborough Terraces are renowned for and a blend of many clones grown in a very sheltered spot always rewards us with a classic example of New World Pinot Noir.