This wine is made from fruit sourced across both Marlborough and the Awatere Valleys. Each vineyard batch is picked in the early monring to preserve the grapes' natural freshness and the individual batches kept separate, gently pressed and cold settled into steel tanks. The juice is racked and inoculated with selected yeast to initiate a long, cool, closely-monitored ferment, and once the wine reaches perfect balance af acidity, varietal character and minerality it is chilled and racked off its fine yeast lees. The wine is then allowed to relax in tank before blending, fining and filtering.