The fruit was sourced from Giesens Marlborough vineyard in the lower Waihopai Valley and supplemented with contract grown fruit from Rapaura.

The intense purity of the fruit was apparent in the free run juice and winemaking process ensured this was expressed in the final product. The wine was fermented over 7.5 weeks by yeast selected for their ability to ferment Riesling through to the desired sugar levels. It was then held on yeast lees post ferment to enhance both the bouquet and palate.

This fruit driven style with some residual sugar is best enjoyed well chilled with fresh fish and spicy dishes.