Each of the contributing vineyard sites, strategically sited throughout the Wairau Valley, are harvested at the time of optimum flavour ripeness that's timely and unique to each. All parcels are kept separate throughout the winemaking process to ensure integrity of the vineyard and to afford the most possibilities for assemblage. Fruit is gently pressed, cold settled, racked and cool fermented with selected yeast strains to enhance aromatics and flavour profile. The wines remain on light yeast lees to enhance palate feel and structure, followed by racking, blending, filtration and a prompt botting to capture and to retain the remarkable freshness of Marlborough Sauvignon Blanc.