Abundant crop levels due to an ideal flowering season were meticulously managed, resulting in luscious classic marlborough flavours.
Defined New Zealand's wine and established the Marlborough wine region globally.
Fruit was harvested during the cooler night and early morning temperatures. Grapes were de-stemmed and transferred straight to tank presses within hours of picking. Free run and lightly pressed juice was cold settled for 48–72 hours then racked and inoculated with yeast.
Fermentation was carried out in stainless steel tanks at a low temperature to preserve freshness. At the blending bench, only components presenting a true expression of their vineyard site were considered. The final blend was bottled in early August.