The harvest decisions at Matawhero are made after the winemaker and viticulturalist concur that the grapes are flavour ready. The grapes were harvested in two parcels. The first pick is to maximise the natural acidity in the wine and the second to develop flavour and aromas. They were transported quickly to the winery and then crushed to the press and fermented separately using an aroma enhancing yeast to maintain these vibrant characters in the final wine. To develop further characters the wine parcels were aged sur lies and then prior to bottling the two parcels were blended and gently fined together.
