The grapes were destemmed and lightly crushed to tank where they were fermented with a selected yeast strain. The grapes were fermented warm with a peak temperature of 30C. The wine was macerated for 5-7 days post-ferment then gently pressed before malo-lactic fermentation and further maturation. The award-winning Glazebrook Regional Reserve range explores the potential of New Zealand's diverse wine growing regions and varieties. Glazebrook is a tribute to the best that each region can offer, in particular Sauvignon Blanc from Marlborough and Chardonnay, Merlot and Syrah from Hawke's Bay. Glazebrook is embedded in New Zealand's history, named after one of the pioneering farming families of Hawke's Bay and a founding partner of Ngatarawa Wines. Today Glazebrook is produced by New Zealand's first family of wine, the Corbans.