The harvest decisions at Matawhero are made after the winemaker and viticulturist concur that the grapes are flavour ready. Harvested in the cool of the morning, the fruit for this wine reached lovely ripeness after another warm summer in Gisborne. Swift crushing and pressing ensures that the brightest, most delicate flavours and aromas of this wine are protected for fermentation. Careful temperature management every day during fermentation continues to protect this wine’s full expression. Once perfect balance of sweetness and alcohol had been achieved the Chenin was separated from the fermentation solids to maximise the expression of this variety’s wonderful floral and citrus characters. The wine was then traditionally fined, filtered and bottled.