The grapes for this wine were sourced from the Briant’s vineyard in Gisborne, where this Sauvignon Blanc was grown using dry farming techniques. The vines are pruned by the vertical shoot positioning system and with them being young plants there was only one or two canes depending on the development of the plants.

Machine harvested in the cool of the morning, the fruit is crushed and destemmed to the press and left on skins overnight. This increases the flavour and reduces the acidity in the wine. After 12 hours the juice was pumped out and separated from its lees to produce clear juice that was fermented cool with separate yeast to increase aromatic intensity. The wine was then stabilised, filtered and bottled. This has resulted in a wine with great texture and aromatic intensity.