The fruit was grown in two vineyards in the central Wairau Plains near Renwick and one in the lower Waihopai Valley, all of which are on young alluvial soils containing high proportions of greywacke river stones. Near Renwick, the ‘River Block’ is planted to the clones 52 and 53 and the ‘Restaurant Block’ contains a small plot of clone 457. The lower Waihopai vineyard is planted with clones 7A and 2/21. All the vines are trained on a two-cane VSP (vertical shoot positioning) trellis.

Most of the juice went through a natural indigenous yeast fermentation in old French oak barriques and the balance was fermented in stainless steel tanks using cultured yeast .The blended wine was then filled into old barrels, remaining on yeast lees for a further five months.

A zesty, off-dry style of pinot gris from one of Marlborough's finest producers.