This Sauvignon Blanc was made from grapes grown in the Awatere and Central Wairau regions of Marlborough. In mid April, the ripe, healthy fruit was harvested (half by hand), pressed and cold settled. After racking, a long, cool fermentation with selected yeasts took place. Soon after the fermentation was complete, the wine was stabilised and bottled to ensure that the fresh varietal characteristics of the wine were retained.