Young vine Sauvignon Blanc, organically grown in the Wairau Valley of Marlborough, New Zealand. The soil is composed of Greywacke river stone, Broadbridge and Wither clays. In the French tradition, all vines are planted at high density (4,400 vines/ha), forcing vines to compete with one another.
The wine was fermented in stainless steel tanks to retain fruit purity and flavor; it was then aged on fine yeast lees for three months. Lees stirring over this time allows the wine to stabilise naturally, enabling us to fine the wine only once before a light, non-sterile filtration. This extended lees contact also helps the wine to gain roundness and texture.