Both the Pinot Noir and Syrah components of this wine were made with 100% whole bunches. The Pinot Noir received a couple of treatments, with one part being carbonic macerated, leaving bunches whole with no crushing. The other was gradually crushed by hand throughout the three week maceration to build greater structure and savoury elements in the wine. The Syrah was left whole with no crushing, allowing the vineyard’s natural restraint to be contain this expressive and aromatic winemaking technique.