The fruit is sourced from a selection of vineyards located predominantly in the lower Wairau subregion. This region is renowned for producing Sauvignon Blanc wines with a heightened expression of flavour. These vineyards are 100% sustainable and the vines are trained using the Vertical Shoot Positioning (VSP) method. This is the most common training system in the Marlborough region, as it helps to facilitate practices such as leaf removal, shoot removal and cluster thinning. The vines are irrigated during the spring and summer months to avoid stress and are carefully monitored to ensure the balance between water stress and vine development is kept at optimal levels. Each vineyard block is harvested at optimum flavour maturity and physiological ripeness.