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This is 80% Pinot Noir and 20% Syrah. The Pinot was sourced from the Mangatahi vineyard (as above), while the Syrah was came from the Bridge Pā vineyard, an organically farmed site on free-draining sandy loam soils over a deep bed of alluvial gravels with interspersed layers of volcanic pumice.
The Pinot Noir was 100% whole-bunch fermented for 14 days with a couple of light foot-stomps. The Syrah was gently destemmed to open-top fermenters with just 15% whole bunches. After natural fermentations, the parcels were pressed to old barriques for natural malo and then matured for four months before being racked to tank for bottling. No fining or filtration and minimal sulphur.