Fruit was primarily selected from vineyards in Marlborough's Wairau Valley, which provided complementary layers of tropical fruit flavors. A smaller portion from vineyards in the Awatere Valley provided balance with citrus-driven, fresh, crisp, and vibrant flavors. The grapes were harvested at night, when temperatures are cool, to preserve their vibrant fruit flavors, destemmed, and then pressed immediately with minimal skin contact into stainless steel tanks. A long, slow fermentation was carried out at cool temperatures using various yeast strains to lend complexity, enhance fruit expression, and maintain the classic Marlborough character. Each vineyard block was kept separate throughout the various stages of the winemaking process, allowing different parcels to blend into Nobilo's signature style. - Winery notes