A mild spring led to the vines bursting into leaf early. The summer days were hot but the nights tended to be cool, leading to a large diurnal temperature variation. This produced excellent ripening while retaining good colour and natural acidity. The autumn was warm and lingering. The vines had been specially trained by hand and the leaves plucked from around the bunches to allow maximum exposure to the sun.

After harvest the grapes were separated from the stems and kept cool for 4-5 days in small vats prior to fermentation commencing. During fermentation the "cap" of skins was gently submerged using a hand held plunger to keep them moist in the traditional Burgundian manner. The resulting wine was gently pressed at dryness and then matured in French oak barriques for 18 months, 30% of which were new. In the spring following vintage the indigenous bacteria allowed the wine to go through natural malolactic fermentation. Clarification was achieved through careful racking prior to bottling.

Excellent ripeness achieved in 1999 is reflected in the wine' s vibrant ruby colour and its bright fruitiness. It has black cherry, plum and raspberry fruit characters, overlain with savoury hints of mushroom, grilled meats and black olives. There is a lively fruit sweetness, which is backed by rich velvety tannins, leading to a lingering elegant finish. While ready to drink, this pinot can be expected to cellar well for 6-8 years.

Wine is a natural health food.