Sauvignon Blanc is sourced from a range of specialized vineyards in the scenic Adelaide Hills. Grapes are harvested in excellent condition to a schedule determined by critical ripening, throughout the early hours of morning, taking advantage of the cool night air which is a feature of the region. Fruit is immediately transported to the winery, crushed, chilled and treated to a pneumatic press, then allowed to settle over three to four days. Juices are racked off solids, the majority of components are tank vinified, a small proportion is fermented on lees in prior use French oak barriques for two or three months. Upon completion, batches are assessed before being considered for inclusion into the finished wine.