The Sauvignon Blanc is made from seven separate hand-picks between the 6th and 14 of March, all the fruit coming from our Te Awanga coastal vineyard. The grapes were gently whole bunch pressed and fermented with natural yeasts at cool temperatures. They were then blended and retained on fine lees for 6 months to enhance texture and complexity. The wine shows far more passion fruit and nettle characters than the previous cooler vintages. It has a rich and generous palate with refreshing acidity giving a clean and long finish.