Vines are grown to six hectares of Horotiu sandy loam over free draining river shingle, planted on a gentle north facing slope overlooking the Waikato River. A local fire break is used as a road frequented by harvesters motoring around the vineyard. Following the discard of any unwanted fruit, grapes are destemmed and gently pressed, juices are cool fermented to retain as much varietal flavour and aroma as possible. Yeasts are selected for their ability to enhance the provenance of a special vineyard. A mid winter bottling allows development of palate weight while preserving intense fruit character and ripe, crisp acidity.