The fruit was sourced from the Giesen Waihopai Valley vineyard and contract grown fruit in the upper Hawkesbury Rd area both in the Southern valleys and the relatively new Kaituna area on the Northern bank of the Wairau River.

The destemmed fruit was held cold in tank for 6 days with short pumpovers to gently extract flavour and colour.

Fermentation on skins was completed over approximately 12 days with short pumpovers to keep the cap of skins wet.  When ferment was complete the wine was pressed off skins then transferred to oak barriques for an average of 10 months.  The new oak component is 48%.  The blend was fined with egg whites to prepare it for bottling.

Remove the screwcap and allow the wine to breath for 15 min's before pouring or decant before consuming. Partner with spicy entrees, mushroom dishes and roasted meats.