With each passing vintage, Oyster Bay work alongside more established Pinot Noir vines grown to smaller and smaller sites. Each unique block is harvested as a separate parcel and treated individually at each stage of the winemaking. Burgundy clones which can provide ripe flavour and tannins, good colour and structure are selected. Clones 115,667,777 and Abel provide intensity and diversity of flavour, to be aged in a mix of Alliers, Jupilles and Troncais French oak, coopered by renowned artisans Dargaud & Jaegle, Francois Freres and Mercurey.

Parcels of Pinot Noir are picked off choice vineyard blocks selected on the basis of their affinity, complexity and blending options. Grapes are destemmed and crushed directly into a combination of open and closed top fermenters. Following a period of maceration, the musts are inoculated with a range of pure yeast cultures. Open ferments are hand plunged up to three times daily, a small portion is run off to complete its course in French oak. After a week of macerations, components are pressed off into a selection of French barriques for completion of malolactic. Oyster Bay is then matured ten months before racking and the final assemblage. Alcohol 13.5%