Handpicked grapes are chilled overnight before gentle pressing direct to barrel without settling. The wine is entirely barrel fermented in French oak barriques (20% new) using indigenous yeast. A short period of lees stirring post fermentation adds a textural element to the palate.

Fruit from the Renwick vineyard is blended with a small amount of Dijon clones. These sites are stony and free draining, giving naturally low yields, fantastic depth of flavor and mineral structure. Over forty percent of the blend is from new Burgundian clonal plantings in the Renwick vineyard which nicely complements mature clones on the same site.