These Sauvignon grapes were discovered in New Zealand’s best Sauvignon Blanc regions. New Zealand expert Steve Smith, MW, sourced grapes from Marlborough on the south island for round and full juicy nectarine and grapefruit flavors, and from . Grapes are destemmed, pressed and cold-settled overnight. Cool fermentation is carried out in stainless steel tanks to capture fruit purity. Aged on fine lees to add weight and richness, the lots are then blended, gently fined and filtered.