Vines are vertical shoot positioned and all harvesting is done at night to take advantage of cool temperatures. Fruit is harvested from separate blocks at different times to a schedule determined by ripeness and flavour. The aim is to capture and capitalize on the beautiful ripe flavours and low yields of Mt Barker Sauvignon Blanc. Grapes are processed immediately upon arrival at the winery, where they are treated to a firm pressing for the extraction of optimal flavour. The cold settled juices are fermented in a selection of new and seasoned oak for a few months. Upon completion, the batches are transferred to to tank for ten months maturation and a course of battonage on fine yeast lees. Alcohol 12.3%