To produce the Sauvignon Blanc Cloudy Bay the harvest began on 16th March, finishing on 30th March. Following the harvest, the free-run juice was cold settled, before racking and inoculation with selected yeast. Fermentation was carried out primarily in stainless steel tanks, with approximately 4% of the blend fermented at warmer temperatures in old French oak barriques and large format oak vats. As usual, Sauvignon Blanc was blended stringently to include only the best.
Vineyards are located in the Rapaura, Fairhall, Renwick and Brancott sub-regions of the Wairau Valley and are cultivated on Free-draining gravel based soils with shallow sandy-loam horizons.,