The fruit was sourced from the Hawkes Bay subregion of Paki Paki, a slightly more inland area with long hot days and an abundance of sunlight. The fruit was hand harvested in perfect conditions in April 2019. Following whole bunch fermentation with wild yeast, the juice was left in an oak barrel until July 2020, then bottled with just a splash of sulfur. Guys! Don’t worry! The sulfur just gives the wine a bit more stability to retain the cuveés elegance for years to come. Other than that, there’s no manipulation.