The fruit for Meadowbank's lithe, detailed Pinot is drawn from a north-facing parcel of vines planted by Gerald Ellis in 1987 (which winemaker Peter Dredge thinks is probably a combination of clones MV6 and D5V12). The slopes descend over Meadowbank's typical loose sand and sandstone over dark brown coffee rock (sand cemented by iron oxides and organic matter), and these vines benefit from lovely exposure and airflow.
The fruit for the 2025 Pinot was hand-harvested over two weeks. The wine fermented on skins for two weeks before being pressed, finishing fermentation in a mix of old and new French oak barriques. It then matured in oak for nine months before bottling without fining.