Sauvignon Blanc is harvested throughout the cool of night, when flavours are most intense and the balance ideal, grapes are crushed with open rollers to minimise phenolic and colour extraction. The biggest challenge is to ensure that the fresh flavours and finesse of juices are retained throughout the winemaking. Several yeast strains are used based on their ability to highlight varietal flavours and enhance palate structure. Free run and pressings are vinified, some on skins, in a combination of fermenters and large 4000 litre French oak casks. Batches are racked on lees after the completion of ferment and stored cool prior to assemblage.