Sauvignon Blanc is sourced from estate vineyards and good growers across the sub-regions of Wairau Valley. Free draining, stony soils typify the Rapaura and Renwick areas whilst Fairhall and Brancott are predominantly aged alluvial loams containing some clay. Fruit is harvested throughout the cooler night to early morning temperatures and transported direct to the winery. Free run juices are cold settled for a few days before racking into fermenters and inoculation by cultured and wild yeasts. A small parcel is vinified at warmer temperatures in seasoned French barriques and larger format oak vats. Upon completion, the finest components are assembled into the finished wine.