Vineyards located in the Rapaura, Fairhall, Renwick and Brancott sub-regions of the Wairau Valley.
Free-draining gravel based soils with shallow sandy-loam horizons.
Following the harvest, the free-run juice was cold settled, before racking and inoculation with selected yeast. Fermentation was carried out primarily in stainless steel tanks, with approximately 4% of the blend fermented at warmer temperatures in old French oak barriques and large format oak vats. As usual, our Sauvignon Blanc was blended stringently from 91 different portions to include only the best.