in the cellar : A blend of 65% Chenin Blancand 35% Chardonnay. Individual vineyards were searched out within the Wellington wine region with the emphasis being on fully ripe, clean, healthy fruit. A total of six different sites were used with each being picked at individual times in the cool of the morning and quickly delivered to the winery. Each component was pressed and cold settled before using an array of selected yeasts. 45% of the wines were influenced with both high grade French and American oak during fermentation. Following fermentation, the wines were blended at a ratio to maintain the consistent style and then allowed to mature further on yeast lees, to add an extra dimension of flavour and freshness.