The grapes for this white wine were destemmed, but not crushed, and lightly pressed in order to avoid over extraction of bitter tannins from the skins. The wine was then fermented in upright stainless steel tanks at cool temperatures for 30 days. The wine was filtered prior to bottling.
The Marlborough region of New Zealand experienced a somewhat challenging, but favorable growing season leading up to the 2009 harvest. Although there were periods of cool and damp weather in February, followed by some rain in March, warm weather quickly returned around mid-March. From that period on, a long drawn out Indian summer provided consistently warm days and cooler nights—particular to Marlborough and perfect for fruit maturation. Following a near perfect bud break and fruit set, Marlborough's vineyards were on track for larger than average crops. However, growers and viticulturists were able to carefully manage their crops in an effort to concentrate on quality not quantity. Overall, the 2009 harvest produced wines with very ripe fruit flavors and well balanced acidity.