The team at Mount Riley abide by the adage that good wine comes from healthy vine. Harvested from the best sites in Marlborough's Wairau Valley, grapes are crushed and destemmed prior to pressing and inoculation. Primary fermentation is induced by the introduction of choice yeast strains. Vinified in tanks at cool temperatures to preserve lifted aromatics, Savee handled to traditional techniques and treated to a secondary fermentation in bottle. The completed wine is taken off lees immediately after completion of the ferment to retain the bright, vivacious characters. Alcohol 13.0%