Produced from the Home Block and the Pilot Block on the banks of the Wairau River. The grapes were carefully hand harvested in the early hours of the morning and returned to the winery in small bins. After gentle whole-bunch pressing in our basket press the juice was fermented in a mix of new and second fill French oak barrels. Free run juice was kept separate from the pressings and approximately 67% fermented with cultured yeast and the remaining went through wild fermentation. The wine also went through full malo lactic fermentation. After 12 months in barrel the wine was blended and left to settle before being bottled on the Wairau River Estate.