Grown on the clay loams of upper Waipara Valley floor, this Sauvignon Blanc was machine harvested with modern, gentle technology. The long autumn of warm days ,and cool nights allowed for the development of ripe flavours, while retaining a mouth-watering freshness. After the grapes were harvested, de-stemming followed, then a long, slow press. The juice was settled, racked and a cool fermentation in stainless steel followed. This has allowed the wine to retain the fresh typical varietal aromas of ripe gooseberry, with hints of lemon zest and a fresh lift. These flavours continue into the palate, forming a delicious wine with a pleasingly dry finish, and a perfect balance of ripe fruit and tangy acidity.