Sauvignon Blanc is predominantly sourced from vineyards across central Victoria, including parcels from high altitude, cool climate sites in the Strathbogie Ranges. Soil types vary from sandy loam with some clay content through to very sandy soils on the banks of the Goulburn. Fruit is picked and crushed throughout the cool of night to ensure retention of varietal characters and preservation of fresh flavour. After crushing and pressing, juices are settled at 0C to 2C. A relatively aromatic yeast strain is used for inoculation, cool fermented over a period of two to three weeks. Bubbles are added at the very last stage, an important step to ensure the wine retains its fresh and aromatic qualities. Alcohol 12.0%