In deference to their warm McLaren Vale climate, BOB pick their Pinot early and make it more like a Beaujolais than a Burgundy because they want to make a wine with soft tannins and gentle aromas on the strawberry end of the spectrum. To do this they put about 30% of the grapes through carbonic maceration. The grapes are hand-picked and allowed to ferment (without being crushed) in plastic bags in apple crates. The grapes are purchased in a fairly standard red winemaking fashion; crushed, fermented, pressed off skins into (predominantly older) oak before blending back to the ‘cab mac’ component and bottling.