The grapes were grown in a sheltered position on well drained stony soil in the Waipara Valley. Judicious leaf removal in the fruiting zone produced dappled sunlight on the grapes ensuring optimum ripeness without overheating the berries.
The grapes were picked in separate batches during April, the aim being to produce a spectrum of very ripe but zesty aromas and flavours in the finished wine. After gentle pressing of the berries the juice was fermented in stainless steel tanks at cool temperatures to help the wine express its varietal purity. It was subsequently kept on its natural yeast deposit (sur lie) for a short while before bottling in order to help fill out the mid-palate and add extra complexity.