100% Sauvignon Blanc from two vineyards on the Southern side of the Wairau Valley, at the foothills of a small mountain range (Around 450m elevation). Soils are a mix of silt, clays and some river gravels giving the wine a certain freshness and structure. Fermented with indigenous yeasts in a mix of stainless steel (65%)  and old 500L barrels (35%) with a majority of the wine going through malolactic fermentation. The goal here is to ‘turn the volume down’ and create a Sauvignon Blanc that is fuller and richer than the typical Marlborough Sauvignon Blanc.