The secret to success at Mud House is in the way that the talented team finds the courage to do things in their own way. Vinification is carried out to a unique combination of techniques which have crystallized the style of the estate's racey wines. The salubrious soils and favourable growing seasons of Marlborough also play their role. An abundance of sunshine, warm dry days and cool nights, achieve a wine with an amazing range of luscious fruit characters, crisp acidity and exquisite freshness.

A backbone of estate grown Sauvignon Blanc from the Mud House property in Upper Wairau Valley, is vinified alongside harvests from carefully selected grower vineyards in the Awatere, Ure and Wairau Valleys. Each parcel is monitored throughout the ripening so it can be harvested at optimum maturity. Grapes are transported to the winery and crushed with minimal skin contact to avoid juice deterioration. After settling, each batch is vinified at cool temperatures in fermenters through a variety of cultured yeasts to add complexity while retaining fresh fruit characters. Batches are assembled into the final wine shortly after the completion of ferments and prepared for bottling.