Sauvignon Blanc is harvested on the basis of taste and ripeness, in the middle of the night to retain the fresh fruit characteristics. Grapes are destemmed, pressed and cold soaked on skins in the presses for a day to increase precursor flavour extraction. A component is included as whole berries. Fermentation is carried out using a strain of yeast to highlight varietal fruit character. The majority of juices are vinified at 15C to 17C in fermentation vessels, a portion is treated to slightly higher temperatures which increases texture and encourages the development of punchy passionfruit characters. All components are assembled at the Clare Valley wineworks before bottling with minimal fining and filtration. Alcohol 13.3%