The individual parcels were harvested and transported to the winery for immediate crushing to capture the freshness of the fruit. Fermentation was conducted at cool temperatures utilizing selected yeast strains. Post-fermentation the wines were left on their yeast lees to gain further richness and body before blending and bottling.

Vineyards in the warm Wairau Valley and Awatere Valley were selected for this wine. The vineyards are planted on a mix of free draining gravel and clay and provide structure and body to the blended wine. Pungent notes of nettle, gooseberry, citrus and pea pod are found in the finished wine. Yields are carefully managed with an extensive shoot and crop thinning undertaken to maximize quality.