Pinot Gris is harvested off Vavasour's favourite blocks on the Home vineyard throughout the cool of autumn mornings. To ensure concentration and weight on the palate, yields are kept low. After whole bunch pressing, the juices are split and a component is vinified in seasoned old French oak barriques employing wild yeasts from the vineyard, the major portion of fruit is treated to vinification in temperature controlled fermenters. Five months of lees stirring adds richness and texture without sacrificing delicate aromatics. The wine is assembled to display a lovely mix of flavours within a rich palate exhibiting the essential Marlborough zing, followed by a brief spell of maturation.