There are no tricks, shortcuts or magic that turn inferior grapes into great Pinot Noir. Most of the hard work is accomplished in the vineyard and when the grapes arrive in the winery its all about care, attention to detail, cleanliness and order that serves to preserve the character of the vintage and the quality made by careful and sympathetic attention in the vineyard. Of course, everything is hand harvested and transported to the winery within minutes of being picked. Most batches are fully destemmed but occasionally some whole bunch fermentation is practiced when its beneficial to the wine. That usually means extra levels of concentration or ripeness. All ferments are allowed to proceed using the ambient yeasts, often referred to as a wild yeast fermentation. Fermentation vessels are mostly small which means they almost never need to be cooled but it can get a bit hectic at times. Additives are few and minimally used and the ferments are very gently treated with minimal hand plunging and gravity doing most of the work. All ferments are gently basket pressed, settled for a day and then gravity racked into oak that’s mostly older and larger in format. New oak is not a prominent feature in Corner inlet wines, the flavour of the grapes however is at the forefront. The wines spend the winter and spring in our temperature controlled cellar before one careful racking, a small addition of sulfur and an adjustment to the dissolved CO2. They are then gravity bottled, labelled and waxed on site and allowed to rest for a few months before being released.