The J.C. Le roux Pinot Noir comprises 98% Pinot Noir. In the cellar, the grapes were crushed and de-stemmed and the juice was left to settle overnight. The cellar juice was racked the following morning and inoculated with Prisse de Mousse yeast, a French yeast strain which imparts the typical yeasty character of a fine Methode Champenoise-style sparkling wine. The wine was fermented for 14 days at 15° C and underwent malolactic fermentation. Secondary bottle fermentation took place in the cool controlled climate of the maturation cellar after which the wine was left to mature for a further minimum of 24 months on the lees. The sediment removed by the traditional method of remuage and degorgement.