This wine was 100% machine harvested using new Pellenc fruit sorters. The grapes were crushed to bag presses leading to greater aromatic fruit expression. The freerun juice was then fermented slowly at cool temperatures to retain the very distinctive regional and varietal characters Marlborough has become famous for. 20% of the ferments occurred in French Oak cuve and 2% was fermented in New French Oak puncheon barrels. All components were left on full fermentation solids until blending occurred, encouraging not only some lees complexity in the final blend, but further enhancing the texture of the wine.