These grapes were sourced from the Matawhero Vineyard in the Riverpoint appellation, the first vineyard in New Zealand to plant Gewürztraminer. The  clones planted are Entav 47 and the silt loams over clay soils provide ideal growing conditions for Gewürztraminer. Vertical shoot positioned vines were bunch thinned and leaf plucked to ensure an open canopy and a balanced crop load. This ensured full ripeness and intense flavours.

The harvest decisions at Matawhero are made after the winemaker and viticulturalist concur that the grapes are flavour ready. The grapes are harvested while still cool, transported quickly to the winery and then crushed to the press. The crushed grapes were kept in the press for several hours to maximise the spice and floral characters of this wonderful Gisborne variety. Once slightly clarified, the juice was carefully fermented using cool temperatures and an aroma enhancing yeast to maintain these vibrant characters in the final wine. The wine was gently fined using traditional methods before being filtered and bottled.