Stoneleigh's vineyards are covered with smooth stones which reflect the sun's rays, enhancing the ripening process by day, whilst retaining warmth throughout the cool Marlborough nights. Clonally the Sauvignon Blanc is mainly mass selected on a mix of five main rootstocks these being SO4 and 3309, 101/14, RG and Schwarzmann. Grapes are harvested and treated to bag presses or tippy tanks. Juices are drained and pressed from skins to minimise excessive phenolic extraction, followed by a settling to remove solids. The bright, clear juices are then racked to inoculation by select aromatic yeast and fermentation at cool temperatures to retain the distinctive regional and varietal characters.