All vineyards were machine harvested and the juice pressed to large stainless steel tanks ranging in size from 20,000 to 100,000 litres. With the addition of a range of selected yeasts the juice was fermented over two to three weeks at relatively low temperatures preserving natural aromatics and flavour.

This blend comes from fifty-three separate Giesen and contract vineyards spread the length and breadth of Marlborough’s Wairau Valley with a small portion from the Awatere Valley.

This range of vineyards ensures a huge aroma and flavour spectrum from which to create this blend – from punchy, pungent and tropical through to elegant, crisp and green.

The Giesen team believe this wine is a true representation of classic Sauvignon Blanc.