The climes of the Yabby Lake vineyard are readily moderated with cooling sea breezes. Intensive, hands on, viticultural techniques such as shoot thinning and positioning, leaf plucking and fruit thinning is employed throughout the season ensured the fruit was in perfect condition. Grapes are hand picked and then gently crushed into open fermenters. A Pinot Noir winemakers approach to this wine, techniques such as retention of whole berries, gentle handling and hand plunging were utilized. Pressing occurred after three weeks on skins in an air bag press. The wine was then transferred to 100% new French oak barriques where it remained for maturation for twenty four months to gain mouth feel and complexity.