The 2003 vintage in Canterbury was a difficult one with significant wet weather creating a lot of disease pressure in the Pinot Noir.

The fruit was hand picked with considerable effort going into ensuring only clean fruit was harvested then hand sorted. The quantity of fruit was relatively low but due to the thorough picking and sorting it was in good condition. The fruit was destemmed, partially crushed then held at 7ºC for 8 days for flavour extraction. The must was warmed and yeast added. Fermentation was completed over 7 days then the wine was pressed off skins to French barriques where it completed malo-lactic fermentation and matured for 12 months. 6 superior quality barrels from 4 separate ferments were selected to make up this blend.

The new oak component is 83%; the balance is 2 year old oak. The wine was fined with albumin, pad filtered and bottled in August 2004. Released August 2007. Approx. 1800 bottles produced.