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.

The harvest was 100% destemmed to open fermenters. After a cold soak of 5 -10 days a fast fermentation ensued. All the time being treated very gently with careful plunging twice daily. The wines were then left on skins for a further period, some cuvees pressed quickly to retain freshness and fruitiness whilst others that had better tannin structure and were left on skins for an extended period. The wines were all aged in French oak barrels, 20% of which were new, for 11 months where they underwent the malolactic fermentation prior to blending and bottling 12 months following harvest