The fruit was sourced from Giesen's own Marlborough vineyard in the Waihopai Valley and was supplemented by contract grown fruit.

The aroma and flavour profile was distinctive from early on in the fermentation with considerable fruit intensity and ginger, spice and stonefruit characters to the fore.

The wine was fermented over 6 weeks by yeast selected for their ability to ferment Riesling through to the desired sugar levels. The wine was held on yeast lees post ferment to enhance both the bouquet and palate.

The fruit driven style with some residual sugar is best enjoyed well chilled with a cheese board, or with Asian dishes.