Warm days, cool nights and low rainfall give rise to a longer ripening season, perfect for increasing depth of flavor. Cool, breezy springs, bring natural low yields and more intense fruit flavors. Mild summers with temperatures rarely above 30°C (86°F); gradually turn into dry autumns with cool night temperatures resulting in ideal conditions for slow even ripening.

20,000 years ago the ancient Ruamahanga River flowed, carving out dramatic cliffs and forming alluvial river terraces. Silty loam was cast across the landscape greatly contributing to the ideal grape growing conditions. Free-draining gravels give way to low vigour vineyards producing greater fruit intensity.

Martinborough Vineyards are low cropped and hand-tended, yielding approximately 300 tonnes of fruit annually and exclusively grown in the Martinborough appellation using a biological farming method. This method promotes healthy soils which in turn produce healthy vines, more resistant to disease and insects.