The 2006 vintage was the earliest for at least 5 years with very good flavours in fruit at relatively low sugar levels.  This was due to very dry weather, verging on drought conditions.  The lack of rain meant there was very low disease pressure and consequently very clean fruit.

With Giesen's range of vineyard locations we get a considerable flavour profile which when blended provides a distinctive style which displays both ripe fruit and the crisper, green and lively components that are characteristic of Marlborough.

The juice is processed under anaerobic conditions and fermented cool in stainless steel tanks to preserve the fresh vibrant fruit inherent to Sauvignon Blanc.  The wine was blended, fined, stabilised then filtered before bottling under screwcap.