Winemakers notes: Gentle pressing of the grapes followed by a cool fermentation with culture yeasts in stainless tanks produces the bright, fresh, fruit aromas and flavours which characterise Marlborough Sauvignon Blanc. This is complimented by a small proportion of grapes that were fermented in seasoned oak barrels and subjected to traditional winemaking practices; hand picking, whole bunch pressed adding texture and length to the final wine.
Viticulturist notes: The 2019 season was characterised by hot and very dry weather. Regular winter rainfall and a warm spring got the vines off to a great start. Summer followed a pattern of hot days and cool nights with lots of sunshine, perfect for vibrant and pure fruit characters. The natural vineyard yields were very low. Vineyard work focused around opening canopies and manipulating leaf to shade the fruit from the hot midday sun. This allowed the fruit to ripen slowly for optimum ripeness in early Autumn.