The fruit for this wine was sourced from three selected vineyards sites within Marlborough, with about 80% coming from the Awatere Valley, and about 20% from the Wairau Valley. These parcels were selected for their complementary characters – the elegance and minerality of the Awatere blends well with the lifted aromatics found in Wairau fruit.
Each parcel of fruit was carefully monitored during ripening so it could be harvested at optimum maturity in cool conditions. After harvest, the fruit was transported to the winery with haste for immediate pressing with minimal skin contact to avoid juice deterioration. After settling, each batch was cool fermented in stainless steel using selected cultured yeasts to add complexity to the blend and to retain the fresh fruit characteristics from each of the vineyards. Shortly after completion of fermentation, the wine was assessed and selected for this blend before being carefully balanced and prepared for bottling.