The fruit is sourced from a selection of vineyards located predominantly in the lower Wairau subregion. This region is renowned for producing Sauvignon Blanc wines with a heightened flavour expression. These vineyards are 100% sustainable and trained using the Vertical Shoot Positioning (VSP) method. This is the most common training system in the Marlborough region, as it helps to facilitate practices such as leaf removal, shoot removal and cluster thinning. The vines are irrigated during the spring and summer months to avoid stress. They are carefully monitored to balance water stress and vine development optimally. Each vineyard block is harvested at optimum flavour maturity and physiological ripeness.