Altitude Pinot Noir fruit is sourced from high altitude sites in the Adelaide Hills, mainly from estate vineyards at Charleston, Balhannah and Lenswood. Grapes are handpick in the morning and taken to the winery where they are either tipped into fermenters as whole bunches or de-stemmed. Fruit is left to cold soak for 2 -3 days, with total time on skins during fermentation between 10 – 20 days. After pressing, a majority of the wine is racked to French oak barrels of various ages; new to five years old. Following the completion of Malolatic fermentation, each barrel is racked. The wine is left in barrel until the following summer which equates to approximately 10 months in oak. Intensive barrel tasting precedes the final selection for inclusion in the Altitude Pinot Noir.