From grapes grown close to the mighty Wairau River, conditions can extend the hang time of fruit on the vine enabling it to reach maximum flavour intensity, creating a wine with fine aromatics and palate richness. The grapes are harvested once a desired concentration is reached and berry shrivel has begun. Fruit is crushed through a bag press, juices are drained and pressed from skins to minimise excessive phenolic extraction, then settled to remove solids. Juices are slowly fermented by choice aromatic yeasts at cool temperatures, to retain the very distinctive regional and varietal character. Stoneleigh remains on yeast lees for a spell before receiving a light fining and filtering prior to bottling. Alcohol 13.9%