The sources here are four vineyards which include the most northerly vineyard on the Omihi saddle, a site called Top Block located on the ‘Golden Mile’, Three Sisters and the Porters vineyard. The fruit was hand-picked and fermented naturally in open-top fermenters with 25% whole bunches.

It was then aged in 20% new French barrels for 12 months before being settled in tank and aging on fine lees for a further six months.