The lion's share of fruit comes from the cooler southern half of Margaret River, a major component from the estate Chapman Brook property. Every effort is made to promote the clean aromatics and punchy citrus characters of Sauvignon Blanc. Various canopy management methods are employed, the objective being to maximise fruit flavour development. The soils of these vineyards are geologically ancient, free draining sandy loams with a high percentage of lateritic gravel. Fruit is harvested throughout the night to take advantage of the cooler temperatures, followed by a brisk vinification in fermenters to retain freshness. The finished wine is assembled after a term on lees to infuse texture and enhance complexity.