Sourced from two carefully-farmed blocks in the Wairau Valley in Marlborough. The vineyards sit on a mixture of clay and alluvial river soils and the yields are a little lower than average - giving the grapes extra complexity and concentration.
The grapes are fermented naturally, instead of the addition of a commercial aromatic yeast. This can take up to a week to initiate (instead of 1-2 days), but when it does, you get a wine with more texture, gentler acidity, and less in-your-face intense Sauvignon flavours.
A great food wine, will go with anything from aperitif's, light seafood to more rich meaty dishes.