Like a true craftsman, Michael has adopted traditional hands-on winemaking techniques. Gentle handling of Pinot Noir is paramount for genuine expression of the vineyards terroir. Wines are purposely crafted to exemplify class, elegance and longevity.

Once handpicked, the Pinot Noir is chilled and de-stemmed in preparation for a whole berry cold soak to enhance aromatic complexity. The colds soaks also facilitate a slow restrained ferment that will only peak in temperature when miniscule residual sugar remains.

Due to a number of small batches, occasionally ripe stalks are introduced to provide natural tannin. Hand plunged 3-4 times daily during active ferment and a period of extended maceration, helps promote the accumulation of desirable phenolics.

Wine is drawn-off from the fermentor by gravity and the pomace manually basket pressed. All pressings of designated batches are gravity fed to French oak barriques for bâtonnage prior to malolactic fermentation. Pinot Noir is matured for no less than 15 months on lees (sur lie) before gravity racking and preparation for bottling.