Given the boring nature of this category, the decision was made to take Kiwi SB in a new direction. Harvested in the cool of the morning & softly pressed. Fermented slowly in stainless steel tanks at cool temperatures to preserve the elegant & refined Sauvignon Blanc aromas. Lees aging (4-6 months) prior to bottling has developed mid-palate weight, adding to the wine’s intense fruit characters. This Sur Lie process is the same as that employed in Sancerre and Bordeaux and has made the world of difference, qualitatively. Interestingly, new clonal material from Bordeaux has also been recently planted, and the fruit from this is now being incorporated in the wine, giving it more complexity and layers than most Marlborough SB’s which are made with Clone UCD1. Yields have been dropped as well – to below 5 tons/acre (less than half the average for the region).