88% Sauvignon Blanc, 12% Semillon.
Both the Sauvignon Blanc and Semillon were handpicked at optimum ripeness in the early morning. The grapes were crushed and allowed to cold settle for 3 days, with lees stirring once a day. The clean juice was racked to a stainless steel fermentation tank and inoculated with a selected yeast strain. The first 5˚B of fermentation was done in tank and thereafter transferred to barrels to complete fermentation.