The Pinot Noir fruit comes from the Wairarapa subregion of Martinborough, in the southeastern corner of the North Island. The soils contains layers of ancient weathered volcanic ash, which has reacted with the rocks and hastened their decomposition to a
point where they can be easily broken. This soil produces exceptional Pinot Noir, stylistically showing incredible complexity, a reserved intellectual feel, and great length. The vines are VSP-trained to allow appropriate airflow and capture sunlight. Following
the practises used by viticulturist François Dal, pruning techniques are evolving to improve sap flow and reduce trunk disease. Working towards a more organic approach, herbicides are being minimised, cover crops are being introduced, and the vineyard team is moving towards a more organic-based spray programme. The grapes are hand-harvested.