The Pinot Noir vines were planted in 2002 and have sunk their roots deep into the ancient Glasnevin Gravels of the Terrace Edge vineyard. The vines are managed organically and much work carried out by hand. Crop levels are always kept low to achieve great concentration of flavour.
After hand-picking, the fruit was hand-sorted at the Greystone winery. The grapes were gently destemmed and then transferred to open top fermenters, where they were cold soaked. Native fermentation generally started after 5 days. The cap was plunged manually to achieve delicate extraction from the skins. Post fermentation maceration lasted up to 3 weeks to allow ripe fruit tannins to soften, flavours to deepen, and gain in complexity. The wine was then pressed into French oak barrels (25% new) and aged for 11 months before bottling.