Fruit was sourced from high quality Sauvignon Blanc vineyards and transported to Kumeu for fermentation and elevage. Perfect condition of the grapes meant that this wine saw a little more new oak than usual (25%). The winemaking team sought unique batches of grapes, to produce something that moves away from the unfortunate trend of dilute, high-yield beverage style NZ Sauvignon Blancs. Fermentation with indigenous yeasts to develop richness and complexity. The finished wine is an out there Sauvignon Blanc, showing the class and complexity which New Zealand whites are capable of, with a distinctive Kumeu River stylistic approach.