Our winemaking is focused on allowing the unique signature of each vineyard site to be expressed. We ferment all of our Pinot Noir in small lots of between one and two tons. We utilize varying percentages of whole bunches (approximately 25-50%), tailored to each site, and ferment the wines without the addition of yeast. Our maceration period lasts from 10-21 days, often including a short per-fermentation cold soak. We age our Pinot Noir in 3 year air dried French Oak, exclusively from the forest of Chatillon. The wines are pressed in a traditional basket press and allowed to settle before barrelling. The wines spend two winters in barrel and are racked only at bottling.

The James Thomas’s Block (former ‘M’ Block) sits just above Henry Ayrton’s Block (former ‘B’ Block), moving from the bottom to the top of Rapley Trail Vineyard. The soil is shallow and rocky, and the exposure lends itself to a great amount of wind. These factors contribute to a unique flavor profile and well-structured wine.