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.