With grapes hand-picked from eight of their own vineyards in Wairau Valley, the classic Marlborough style of Sauvignon Blanc is partially fermented using indigenous yeasts. The wine is aged for 2-3 months in stainless steel tanks then bottled without fining. Handpicked fruit is whole bunch pressed and cold settled before fermentation. Drinks beautifully now or can be cellared for three to five years.