The Sherwoods believe in fastidious vineyard management year round, hand prepping each vine to give their fruit optimal amount of heat units needed for ripening, while minimizing the amount of sugar in each berry, to maintain the important balance of alcohol to flavor. Fruit is machine harvested and the juice for this wine is primarily the free run juice, with a little from the first pressing of a couple of select vineyard blocks, set against the limestone soils of overlooking hills. Lees aging takes place in tank for three months, with weekly stirring to add depth and texture. Between 1-2%, is barrel fermented with indigenous yeast, which later forms part of the blend. Stylistically, the barrel portion is very hard to detect, but is essential to add texture, without tasting oak. Many days are spent working through blends prior to bottling. Wine is milk fined before bottling. [important distinction between Marlborough SB and Waipara SB, is texture – this place is all about it].