These Sauvignon grapes were discovered in not one but two of New Zealand’s best Sauvignon Blanc vineyard sites. Winemaker Matt Stafford sourced grapes from Marlborough on the south island for round and full juicy nectarine and grapefruit flavors, and from Martinborough on the north island to add richness and citrus/lime flavors. Grapes are destemmed, pressed and cold-settled overnight. Cool fermentation is carried out in stainless steel tanks to capture fruit purity. Aged on fine lees for four months to add weight and richness, the lots are then blended, gently fined and filtered.