Fruit for Redwood Pass is harvested from Wairau and Awatere Valley vineyards throughout the cool of night to retain flavour and freshness. Cool spring temperatures restrict yields, ideal for the concentration of flavours. Dry autumns allow for the fruit to develop optimum maturity. Although growing conditions across the two valleys are similar, there are enough differences for Vavasour to formulate a complex yet fully integrated wine. State of the art handling techniques and unique yeast strains are integral to the vinification process, capturing and enhancing the vibrant fruit flavours. A profoundly fresh Marlborough Sauvignon Blanc, vivaciously fruit derived, bottled completely unwooded and unoaked.