The inaugural vintage of this multi-vineyard Pinot Noir blend pays homage to its origins through its name, derived from the first names of the initial growers, Peter and Max. Despite the evolution of its fruit sources over time, the name persists as a tribute to the wine's roots. The crafting philosophy of this blend is rooted in the harmonization of distinct batches, each contributing unique characteristics to create a complex, cohesive whole. This approach reflects a meticulous blending process, aiming to produce a wine that transcends the individual qualities of its components, embodying a synergy that elevates the final product.

This wine is naturally fermented, with 50% of the fruit de-stemmed and the remainder left as whole clusters. The fermentation takes place in small stainless steel tanks, and during active fermentation, extraction is minimized. The wine spends a total of four weeks on the skins. Post-fermentation, it is aged in French oak barrels for 11 to 16 months before bottling.