Both the Pinot Noir and Chardonnay grapes were picked at night. The grapes were then crushed and de-stemmed immediately to ensure minimum skin contact and phenolic extraction. The Pinot Noir and Chardonnay were fermented separately under cool conditions to ensure delicacy of the base wine, these base wines were then blended to obtain desired characters for the finished wine. The base wine was re-fermented and left on lees for six months to maximise mouthfeel and complexity.