Pinot noir from The Last Chance, Alexandra Vineyard (42%) and The Fusilier, Bannockburn (58%) is hand harvested, destemmed and steeped on skins for two days so that both aromatics and colour are extracted. Once the desired pink hue is achieved, the grapes are gently pressed and the juice sent to a stainless steel vessel for an indigenous yeast fermentation. The finished wine was then rested on fine lees for five months before a light filtration just prior to bottling for clarity and brightness.
