All Sandalford wines are made by the same exacting standards and attention to detail, small batch processing of the best fruit is the cornerstone of the estate's reserve range. Fruit is sourced off fully mature Margaret River vines planted in 1970 to the famed Wilyabrup subregion of Margaret River, harvested throughout the cool of night and crushed. The must is transferred to presses and only the crystal clear free run juices are vinified. Low solids and cool ferment temperatures ensure fruit characters are preserved. Upon completion, components are assembled into the final wine. A small portion of the Sauvignon Blanc is treated to partial barrel ferment in seasoned French oak barrels.