Ripe grape with 10% Botrytis infection were harvested, pressed, fined and racked clean. The juice was then inoculated with an aromatic yeast and fermented cool. The wine was cooled when balance was achieved and SO2 was added. The wine was fined and stabilized before filtering.
Vine training: Predominantly two and four cane. Vertical Shoot Position. Trickle irrigation from dam. Minimal irrigation of mature vines. Greening Waipara Project