Herbert Hall is made in the ‘Brut’ style from Chardonnay, Pinot Noir and Pinot Meunier grapes. Vinification is by the ‘traditional method’ of secondary fermentation in bottle. A small proportion of the wine is fermented in old oak barrels, adding roundness and complexity (but no oak flavour) to the final blend. Sotheby's Wine Encyclopedia author, Tom Stevenson described our use of barrels as "Masterful".

Throughout the wine-making process we focus on preserving the integrity of the fruit. We tend to avoid 'malolactic fermentation' - a bacterial process commonly used by producers to soften acidity more quickly (Krug being a notable exception).