Sauvignon Blanc is harvested at optimum maturity levels during the cool hours of early morning to preserve fresh fruit characters. The winemaking team spends time in the field throughout the growing season, managing their vines and seeing to a minimal irrigation, factors which reduce yields and encourage grapes to develop intensity. Fruit is crushed into drainers, ensuring the best free runs are separated from skins. The pristine juices are slowly settled and fined, racked and warmed before fermentation to preserve crisp flavours and contribute elegance to the finished wine. Upon completion, a course of lees stirring battonage contributes richness and enhances palate weight.