The fruit for In Dreams Pinot Noir is selected from vineyards spanning from the cool, high-altitude vineyards of Seville in the Upper Yarra and St Andrews in the far north-west of the region, complimented by fruit from Coldstream and Dixons Creek on the Valley floor.
Altitudes vary from 130m above sea level to 240m and soil types include both red volcanic loams and grey clay loams overlying mudstone. Clonal components of Abel, MV6, 114 and 115.
The handpicked fruit went into open pot fermenters with 15% whole bunches included. Pump-overs were carried out once per day to wet the cap without over-extracting. The juice was pressed off after 8 days to French oak for 10 months maturation. This Pinot was bottled without any fining.