The fruit for this Pinot Noir was hand picked, de-stemmed only and then gravity fed to tank. Blocks were fermented separately, but each block comprises multi clonal blends. This helps add complexity and aid integration of flavours. Seven days of cold soaking were followed by a fast ferment, with plunging twice a day to achieve an aromatic wine with good tannin balance Native New Zealander David Teece and his California-born wife, Leigh, named their estategrown wines for a nearby peak, Mt. Beautiful. More than a picturesque landmark, the mountain provides their vineyards with critical protection from the high winds that scour the New Zealand coast. Ripening grapes in cool coastal climates like North Canterbury, where they planted vines in 2004, can be a challenge. Heat-loving varieties like Cabernet Sauvignon are impossible to grow, but crisp, early-ripening whites can thrive. The payoff comes in aromatic, food-friendly wines with pleasing acidity, like this Sauvignon Blanc. British-born winemaker Sam Weaver preserves the clean, bright flavors by vinifying the wine in stainless steel. The high-toned citrus notes are balanced by a silky texture and a hint of tropical ripeness.