The grapes were harvested early in the morning by hand and
machine at 22º to 24º Balling from February to March. The fruit was crushed
and cool-fermented in temperature-controlled stainless-steel tanks at 15ºC for a
period of two to three weeks. The wine was left on the fermentation lees for two
months prior to final blending. Juice and wine movements were kept reductive
with minimal mechanical handling to retain the distinctive Sauvignon blanc
flavour and quality.