The fruit for Te Kahu is grown in the Hawkes Bay Gimblett Gravels Vineyard, which has one of the warmest, driest, most sundrenched climates in New Zealand. Stony gravel in the soil forces the vines to fight for water, giving the grapes a particular vibrancy. Fruit is hand harvested and destemmed before undergoing fermentation in stainless steel tanks. The wine is matured in oak barriques before bottling.