The 2007 vintage was one of the warmest and driest for some time. Yields were average. The season was typified by small berries with intense flavour and character.

Picking began around the second week in March with different blocks ripening at varying times depending on the vineyard and continuing over a two week period. Sugar levels easily reached our 13.5 to 14.0 Baumé target and fermentation took place in one and two tonne open fermenters.

Different treatments were tried as usual, with differing amounts of whole destemmed berries and crushed fruit, but all parcels had a period of cold maceration which experience has proven to maximize palate weight and mouthfeel.

There were a number of individual fermentations in all, with the newer clones, 114 and 115 now making up about 50% of total volume, along with the main and older clones D5V12, MV6 and D4V2.

The aim of these variations and small batches is to provide complexity by giving us the greatest number of blending options. After pressing, each batch of wine was put into barrels from various coopers and forests to make each barrel of wine unique. The 2007 Pinot Noir represents the finest selection of those individual barrels. All oak is French; 33% new and 66% one to three years old.