Marlborough's Rapaura soils are geologically young and based on river silts and stones. The effects of sun and soil are retained throughout the vinification to produce a wine with its own unique sense of place. Chardonnay clones Mendoza, 6, 95 and 15 are harvested at the peak of intensity. Only the first cut pressings are included for a course of oak barrel and fermenters. Most of the wine completes malolactic to lower acidity and add textural creaminess. Batches are lees stirred several months and fined using low rates of isinglass before a final assemblage based on palate freshness and softness. Most components are matured in a mix of French and Hungarian oak barriques or larger format vats. Alcohol 13.7%