This estate fruit was handpicked and whole-bunch pressed in an effort to handle the delicate juice as gently as possible. Chardonnay and Pinot Noir were then cool fermented separately in stainless steel tanks. The two varieties were carefully blended to form the base wine, which was subsequently re-fermented in bottle with specially selected yeast and aged “en tirage” (sur lee) for 3 years to extract body, flavour, and aromatics. At time of disgorging a premium ice wine was used as dosage to create a unique wine with an abundance of character.