The grapes were harvested early in the morning, and led straight into the winery. 100% of this blend underwent wild fermentation, with no additives; just pinot grapes. The wine was macerated on skins for one month before pressing and was aged partially in oak and partially in stainless steel. There was just a small amount of new oak used; 10%, which has allowed the delicate fruit characters to take centre stage. We bottled this wine in March 2015, giving it just under one year to age and integrate beautifully.