This naturally low-yielding site gave just two tonnes per hectare in 2022. It produces perfect, small bunches of Pinot Noir with lots of flavour and natural acidity. Ricky included 25% bunches in the ferment, and the wine was pressed early to finish fermentation in second-use barriques. The wine matured for 11 months before being bottled unfined and unfiltered. It then spent a further 12 months or so in bottle before release.