Sauvignon Blanc is sourced from several fine vineyards around Gumeracha, Kenton Valley and Kuitpo. Two parcels are picked early in the season to maximise herbaceousness, apple and cucumber notes. The balance were picked to a schedule which would maximise natural acid, tropical flavours and mild citrus characters. Grapes arrive at dawn and are treated to an air bag press, keeping the free runs separate. Parcels are inoculated to a selection of yeasts and separately fermented. Batches were held on yeast lees for two months to enhance mouthfeel, the best components were assembled into the finished wine and bottled early, unwooded and unoaked, to retain vibrant freshness.