Committed to growing the healthiest and cleanest fruit, Dowie Doole crush, ferment and mature their own wines, subject to the care and devotion of vigneron, from soil to bottle. The choicest parcels of Sauvignon Blanc are selected and transported back to the Boar's Rock wineworks. Fruit is sourced entirely from Norm and Jane Doole's Home Block vineyard in the cooler climes of Adelaide Hills. Grapes are picked and crushed within two hours, a juice of primary free runs and light pressings is settled and racked before inoculation to yeasts Vin 7 and QA 23. Upon completion of a cool, controlled fermentation, batches are racked, cold stabilised and sterile filtered before early bottling. Alcohol 13.0%