An extended growing season provided ideal conditions for the setting of florets on the vines that in turn led to careful monitoring of yield. The grapes were harvested (30% hand picked) and destemmed without crushing to allow for whole berries in the ferment. The grapes were cold soaked for 5 days to promote extraction of color and flavor, then fermented on their skins for 10 days. A mixture of wild and cultured yeast strains were used to enhance complexity and mouthfeel. The wine underwent 100% malolactic fermentation, and was 100% barrel matured, 25% in new French oak and the balance in French barrels 1-2 years of age. The wine was bottled in July 2010.

Nobilo was founded in 1943 by Croatian immigrants nikola and Zuva nobilo. Today it is the second largest wine producer in New Zealand and continues to emulate the philosophy of the founder Nikola Nobilo: seeking to create the purest expression of what our clean, green land has to offer. Nobilo encapsulates Pure New Zealand: escape to a far-off country of renowned beauty, rich culture, and adventure, through experiencing the unique taste of Nobilo from New Zealand.