Pinot Noir has to be hand made and it's fun to make, temperamental and challenging. At St Huberts, the job is made a little more rewarding by the bounties of the soil, well drained clays and loams which are relatively deficient in some nutrients, keeping the vines from becoming overly vigorous, perfect for Pinot Noir. Fertilizer is applied every two or three years to replace the nutrients that the vines take out of the soil. The overall objective is to maximize the potential of one of the best vineyard sites in the Yarra Valley. The Stag is vinified in small, open fermenters, including whole bunches to add complexity, followed by several months maturation in a mix of seasoned and new French oak barrels.