Ross and Bill Spence set out to revolutionise a fledgling New Zealand wine industry, establishing the Matua Valley winery in 1973. The vines receive special canopy management, leaves are removed from the fruiting zone permitting exposure to ultra violet light, maximising development of ripe fruit flavours and colour. The harvested grapes are immediately processed. A short period of cold maceration is employed to extract colour, tannin and flavour from the skins prior to a traditional fermentation in tank. Cap management requires regular pumpovers to submerge the skins. Seven months maturation in prior use oak barriques has assisted in softening the wine and integrating the characters. Alcohol 13.0%