The source of Infamous Goose Sauvignon Blanc is Marlborough’s Wairau River Valley, where stony, sandy loam topsoil covers deep layers of free-draining shingle. This low-fertility soil reduces vigor, yielding lush, aromatic, ripe fruit. The grapes are picked at optimal ripeness, destemmed, and the free-run juice is cool-fermented in stainless steel tanks. Three months of aging on the lees and in stainless steel tanks provides body and complexity to the wine, before blending, fining, filtering and bottling.