This Sauvignon Blanc is sourced from premium vineyards from across New Zealand. Winemaking is kept to a minimum to ensure the varietal and region characteristics shine through. After the fruit was harvested, it was gently pressed and the juice was clarified by flotation so selected Sauvignon Blanc yeasts could be added within six hours of harvest to retain as much flavour and aroma as possible. The juice was batch fermented and ferments were stopped when there was a natural sweetness in the wine which helps to balance the classic Marlborough acidity.