Fruit from the Upper Wairau Valley, with small parcels from Kaituna, on the northern bank of the Wairau River come together for the 2021 blend.

Clean, cold settled juice was fermented at approximately 16°C for 3 weeks with a blend of aromatic and texture producing yeasts until the correct balance was achieved.

After fermentation the wine was held on solids for another 2 months to enhance weight and texture before racking and blending.

The wine was stabilised without the need for extra fining before final crossflow filtration to prepare for bottling.