The quality of fruit is central to Crowded House, sourcing the finest possible from the best growers is fundamental. New Zealand's best vineyards form the foundations of Crowded House, translating into wines that are balanced first and foremost. Parcels from Marlborough, Central Otago and Nelson River have been woven into a tapestry of charming pinosity, robed in gentle tannins and cradled within a basket of lithe oak. Fermented in small batch open top fermenters, a long cold soak is followed by several days of vinification. Some batches are treated to extended skin contact before being pressed to oak. Others are fermented to wild indigenous yeasts before ageing in a mix of new and prior use oak.