Leefield Station Pinot Noir was machine harvested, fully de-stemmed and gently crushed prior to pressing. Blocks were kept separate and settled for 2–3 days, then racked clean to stainless tanks. This was followed by a slow, cool fermentation with select yeast strains chosen for their ability to capture and enhance aromatic intensity before each batch underwent a short period of lees maturation. Individual tanks were then blended and returned to tank to allow the various components to integrate.

While exuding exciting aromas of fresh strawberries and pomegranate laced with a hint of cream, the palate contrasts with bright juicy acidity paired with generous mouthfeel that leads into a crisp mineral finish.