Vineyard blocks from the warmer Wairau Valley are chosen to express concentrated riper tropical Sauvignon Blanc notes, whereas the cooler, windier Awatere Valley takes longer to ripen, producing dominant herbal and bell pepper characters. The Sauvignon Blanc grapes destined for this Cellar Selection wine were harvested in cool night temperatures to protect the aromatics. The clear juice is slowly fermented using selected aromatic yeast strains in stainless steel tanks. The wine is left to mature on yeast lees for a period of time to build palate weight and texture into the wine without compromising freshness.