Sourced entirely from North Canterbury in the South Island of New Zealand. The plantings are divided into 23 separate blocks, highlighting clonal selection, sun exposure, land aspect and soil composites. Surrounding the vineyard is our working sheep and beef farm covering 500 hectares.The two main hill slopes are dissected by a lake which divides the vineyard into North and South blocks. The Northern blocks are lower and cooler and more suited to our Sauvignon Blanc. The Southern blocks are higher and warmer, and suited to our Pinot Noir and Riesling varieties.

All of our Chardonnay was handpicked in different batches depending on levels of ripeness which was just as well as the later picks needed a good deal or sorting because of diseases pressure. TheFruit was then gently whole bunch pressed which resulted in delicate fruit-driven aromas and good palate weight, while minimizing the extraction of undesirable phenolics.
Once pressed, the juice settled 36 hours before the clear juice was put (50/50 split) into tank and barrel (new and neutral oak) for fermentation. About half of the barrels went through the malolactic fermentation to soften the acid balance and broaden the palate. Both barrel and tank components were aged on lees for 10 months adding textural elements to the wine to produce a wine that has fine stone fruit characters, creaminess of texture and length.