The 2001 Marlborough Pinot Noir reflected the growing season with very ripe fruit produced from a very dry growing period.

The grapes were hand picked in excellent condition, destemmed, and crushed then held at 8 degrees Celsius for eight days for flavour extraction.

The must was warmed and yeast added.  Fermentation was relatively slow taking 16 days to complete. The wine was pressed into 50% new and 50% one year old French barriques where it completed malo-lactic fermentation and matured for 12 months.

After blending the wine was fined with egg whites, filtered and bottled in October 2002.