The Blackbook Winery embraces minimal intervention winemaking. The grapes were naturally fermented in small, open-top fermenters, with 40% of the fruit vinified as whole bunches, adding complexity and structure. Alcoholic fermentation and malolactic conversion both took place with indigenous yeast. The wine spent eight months on its lees in French Burgundy barrels, of which 10% were new oak. Only minimal sulphur was used, and the wine was vinified without additions. The wine was matured for 11 months before being bottled without fining or filtration.

Reminiscent of old-world Pinot Noir, the Nightjar shows elements of sour and black cherries, blackcurrant, and delicate hints of violet. It marries ripe fruit with sweet spice and black pepper, while refined tannins lend structure to a long, savoury finish.