Overall, 2014 was an excellent vintage for Pinot Noir in North Canterbury. Very good flowering led to even bunches with well-balanced vines. Summer was normal: veering from hot days to cool nights, with a cooling easterly wind from time to time to cool the vineyard and slow ripening. The fruit for this Pinot Noir was hand picked, de-stemmed only and then gravity fed to tank. Blocks were fermented separately, but each block comprises multi clonal blends. This helps add complexity and aid integration of flavours. Seven days of cold soaking were followed by a fast ferment, with plunging twice a day to achieve an aromatic wine with good tannin balance. After two weeks of post-ferment maceration, the grapes were pressed, with free-run and pressings kept separate. The wine was then aged for 10 months in French oak barrels; 25% of which were new. The wine underwent malo-lactic ferment in barrel and was racked once and lightly fined with egg whites prior to bottling in March.