Whole bunch fermentation is used to extract the pure flavors of the Sauvignon Blanc grapes. The wine is then fermented using a combination of wild Pied de Cuve and select yeast strains in one and two year French oak Puncheons and Barriques. It is then matured for eleven months in barrel, and then on lees in tank for an additional six months.  

Located in the Fairhall locality below the eastern foothills of Marlborough’s Wairau Valley, the vineyard surrounds Villa Maria’s Marlborough winery. Originally planted in 1999 with more recent planting as late as 2015. The typically warm days and cool nights during the growing season lead to intense concentrated flavors with a fresh energetic line of acidity while the predominantly clay based soils give weight and structure to the wines. Sustainable practices and an emphasis on biodiversity brings life into the vineyard ensuring healthy, resilient vines that produce complex and characterful wines.