Marlborough's cool nights and warm days produce grapes intense in flavour with good acidity. Hunter's try to preserve all the freshness, finding it essential to study all the vines very carefully before making that major decision on which day to pick, always in the the cool of morning. Fruit is processed to anaerobic techniques, destemmed, crushed and lightly pressed. Fruit is handled with the greatest of care to retain essential character, palate and bouquet. The juice is clarified by cold settling, after which it is racked and cool tank fermented over a course of twenty eight days, each vineyard parcel handled individually. Components are assembled into a suitably complex style of Marlborough Sauvignon Blanc.