Truly a variety that is made in the vineyard, clean and ripe fruit will always produce great Sauvignon Blanc. After pressing, the wine is chilled and allowed to settle over a 24 hour period. The wine is then racked, inoculated and fermented at cool temperatures for 15- 20 days. After fermentation and maturation the various tanks are bought together for a final blend.
With all of our estate owned vineyards now producing fruit, we are able to take advantage of individual characteristics of each particular vineyard. With different soil types and vine age at particular sites we can obtain a mouth- filling profile of flavors from typical Marlborough herbaceousness, to very ripe tropical flavors.