Each parcel of Sauvignon Blanc was harvested separately, providing us with an array of different flavors and structure. The first picks with their hallmark Marlborough herbaciousness and crisp acidity combine elegantly with the concentrated rich tropical fruit of the later picks.
Just as we treat each parcel differently in the vineyard, so too do we handle the fruit differently in the winery. The machine harvested parcels were fermented using various yeast strains in order to emphasize the differences in fruit flavors and aromas. Two large other portions were handpicked and whole bunch pressed to retain delicacy and elegance. We selected a handpicked parcel and a smaller machine picked lot to age on lees in tank for about 5 months. During this time we allowed the components to develop a subtle but complex creaminess.