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.

We did an early pick of very clean fruit on 31st March followed by selective picks of the Riesling ensuring only clean ripe fruit was harvested on 10th 13th and 14th April. The grapes were whole bunch pressed, with the free run and pressings kept separate. The juice was settled for 36 hours only, to retain some cloudiness in the juice, this contributes to texture and aroma. The juices were then cool fermented using aromatic yeast. The ferment was stopped when we achieved a balance of sugar and acid. Balance is everything in winemaking. The wine was aged on light yeast lees for a few months, before racking, blending and bottling.