The fruit for this wine was grown in the Gisborne, Marlborough and Hawkes Bay winegrowing regions. Vineyards across these three regions offer a diversity of soil types ranging from free draining, gravely soils to silty clay. To ensure excellent intensity of flavour and ripeness, low yields are maintained at approximately 4kg/vine with sufficient fruit exposure.
Fruit from our Private Bin Pinot Grigio vineyards was harvested and transported to the winery for processing. Destemmed and crushed, gentle pressing was then employed to avoid excessive skin contact. The juice was cold settled then racked clear and inoculated for ferment. Cool fermentation techniques were employed to promote aromatics and delicacy; the individual ferments were tasted daily and stopped once the desired residual sugar level was achieved. Regular lees stirring for two months was undertaken in tank to enhance texture. The wine was then blended, gently fined, cold stabilised and filtered prior to bottling