Most of the grapes for Huia Pinot Noir come from the Brancott Valley, the remainder from the stony loam of the Wairau Valley. It’s a mixture of old and new vines; some older than 20 years, others just reaching their first decade in the soil. Perfect dark purple bunches are hand-picked and then de-stemmed into tank. After about four days the grapes are inoculated with specific wine yeast and the fermentation begins. After two weeks, the wine is pressed off the skins and settled, before being racked to barrel and puncheon for malolactic fermentation and maturation.