Estate grown and sustainably farmed. Rapaura vineyards produce very pretty wines due to the free draining nature of the soils. Omaka vineyard soils have a higher clay content, producing wines with more power on the palate. All blocks are fermented separately. Fermentation vessels are predominantly stainless steel, with a very small percentage in French Oak, to contribute a layer of texture. Fermentation takes place at approximately 15 degrees Celsius and lasts approximately 3 weeks. Skin contact is avoided and the wine rests on lees for approximately 6 weeks. Lightly fined and filtered prior to bottling.