Many of the vineyards which have contributed fruit for the most memorable vintages of De Bortoli Pinot Noir, are now bearing fully mature vines twenty to thirty years of age. The finest of these sites are yielding harvests with a distinctive expression of site and a real sense of place. De Bortoli have treated the pick of the crop to a course of traditional winery yeast open ferments and judicious French oak maturation, to achieve a Villages style of provincial Pinot Noir, brimming with varietal virtue and old world pastoral grace.

Predominantly older plantings MV6 clone, with younger plantings of 777, all hand picked off fully mature vines up to twenty five years of age, grown to estate vineyards at Dixons Creek, The Abbey, Emu and Ponderosa. Components are chosen for their irresistible Yarra Valley charm, selected for their capacity to contribute elegant aromatics and good palate weight. A combination of whole berries and whole bunches are filled to a mix of traditional open top and small static fermenters, for two or three weeks of maceration and vinification. Upon completion, batches are pressed, settled overnight and gently transferred by gravity to a selection of French oak casks for a course of maturation.