2014 was the best vintage to date at Hattingley Valley with near perfect growing conditions. The Pinot Noir and Pinot Meunier grapes were hand picked and gently pressed. Approximately 8% of the blend was fermented in 4-5 year old white Burgundy barrels and partial malolactic fermentation took place. The wine spent 5 months in tank and barrel before tirage where 2% of Pinot Précoce (having been vinified as a still red wine with a long cold soak prior to fermentation) was added to enhance colour, body and flavour. The wine spent at least 2 years ageing on lees in the bottle before riddling and disgorging with 8 g/L dosage, and a further 2 months ageing on cork before release.