The Pinot Noir grapes for this wine come from a single block at Churton Vineyard, clone 777. The fruit was handpicked and gravity fed into open top fermenters with 20% whole bunch inclusion. The juice was inoculatued with yeast from Churton Vineyard. The skins were gently pumped over twice a day. The total time on skins was 21 days before being gently pressed off and matured in French old oak for 14 months. The wine went through 100% malolactic fermentation in early spring before blending and bottling.