Pressing Matters? Pinot Noir vines are still relatively young and yields have been kept to an absolute minimum (less than 4 tonnes per hectare) to allow them to properly establish and to ensure intensity of fruit flavours. The vines have been planted on their own roots as well as root stocks 101-14, SO4, and Teleki 5C. A huge mixture of many varying clones and rootstocks allows many potential permutations, and each combination is picked separately, fermented separately, barrelled and matured separately and then just prior to bottling each is tasted blind and assessed for the Pressing Matters Pinot Noir. For the 2013 vintage we ended up with 30 different batches of wine, each in its own separate barrel. New oak influence is kept to a minimum, with the 2008 vintage being the first one to utilize new oak (25%) and subsequent vintages having no more than 20% new oak. The fruit is sorted for quality and the must is hand screened on a sorting table before initial fermentation. Fermentation is started naturally with wild yeasts in tonne fermenters. MLF is carried out naturally and completed in a few months. Wines are racked by gravity 2 to 3 times in their life.