08年份氣候整體而言相當乾燥，白天溫暖、夜間涼爽，晚期則增添了水氣，細心入微的果園照料降低了產量，並確保果實在最佳狀態下採收，因此成就了集中度超凡、香氣卓越的酒款。
The majority of the season was very dry, with warm days and cool nights, but later in the season there was some wet weather. Due to meticulous attention to the vineyard to reduce yield, and harvesting in the first half of the season, this fruit was picked in optimum condition, which is apparent in the concentration of fruit, and delicate aromatics of this wine.

機器與與手工採釀並進，掀頂式發酵槽降低了酒精度，以增加酒體均衡度，避免新世界黑皮諾常有的躁進感。為期四天的冷浸泡後，於34度高溫中進行酒精發酵，而後20%的酒液在除渣前延長靜置一個星期，以擷取更豐富的色澤與丹寧。除渣後，酒液於33%法國桶與67%不鏽鋼桶中進行乳酸發酵與酒腳浸泡，陳釀八個月後再進行混調與裝瓶。
A mixture of machine harvested and hand-picked fruit was destemmed (98%), but not crushed, into 4-8 tonne open-top fermenters. Open tops were used to reduce the amount of alcohol in the resulting wines, which in turn helped to improved balance, eliminating the hot, spirity characters of many new world Pinot Noirs. After a 4 day cold-soak to stabilise the colour, fermentation took place at temperatures of up to 34°C, with frequent gentle hand-plunging. Most of the tanks were pressed at dryness though about 20% of the tanks were left on skins for another week before pressing to stabilise the colour and to improve the structure.After settling to remove solids, the wine was racked to French oak barrels (33%) and stainless steel tanks for malolactic fermentation and ageing on light yeast lees. The wine was then blended and bottled after eight months of ageing.

酒澤深邃，帶有顯著的黑皮諾特有風格，釋放強勁櫻桃與紫羅蘭香氛，口感上，單寧絲滑而質地鮮明，具有濃郁而具礦石感的尾韻，果香四溢、集中度超凡!
This wine has deep colour with lifted pinot noir aromatic characters. It has intense cherry aromas and lifted notes of violet. The palate has a silky start and a grainy, mineral-rich finish. It is juicy, but focussed.