Wolf Blass are well positioned to create the consummate classic dry white, as they retain some of the best vineyards in South Australia. Harvests of Chardonnay and Semillon from accomplished growers, some of whom have been supplying Wolf Blass since the 1970s, are collated by the winemaking team for vinification into the perfect crisp dry wine. Following the sorting process and pressing of fruit, a fermentation under controlled temperatures is initiated to retain purity of varietal character. Components are separately fermented and the wine spends time on lees, a batch is treated to a term under French oak. Those components most favourable are selected for assemblage into the final wine. Alcohol 13.0%