The fruit was sourced from selected vineyard sites in Marlborough’s Omaka, Awatere and Wairau Valleys. The Awatere Valley, with its silt loam over deep sandstone, provides more mineral flavours in the wines. The Omaka vineyard has a slightly warmer climate by day but cooler by night, and the soil is more compacted and contains more clay. At the same time, the Wairau Valley is considered one of the best subregions for Sauvignon Blanc, producing wines with a heightened expression. The vines are cultivated using a sustainable approach with minimal vineyard sprays, open canopy management to provide good light and airflow, leaf plucking, fruit and shoot thinning and berry selection. The grapes were harvested at optimum flavour intensity before the sugar levels became too high. This allowed the production of a wine that was lower in alcohol but rich in flavour.