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 pressing 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.