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This is 80% Pinot Noir and 20% Syrah. The Pinot was sourced from the Mangatahi vineyard while the Syrah was came from Bridge Pā vineyard, an organically farmed site situated on free-draining sandy loam soils over a deep bed of alluvial gravel deposits and interspersed with layers of volcanic pumice.

The Pinot Noir was 100% whole-bunch fermented for 14 days only punctuated with a few light foot-treads.  While the Syrah was gently destemmed to open-top fermenters with just 15% whole bunches. After natural fermentations, the parcels were pressed to old barrique barrels for natural malolactic fermentation.  The wine was then matured for four months before being racked to tank for bottling.   This wine is free from fining and filtration and contains minimal sulphur.