The grapes are from an old block of unirrigated bush-vines in Malmesbury. The yield was extremely low, and the fruit very good quality.
Sauvignon Blanc was harvested ripe at 23.5 degrees balling, destemmed, crushed and held in the drainer overnight. The juice was cold fermented, and left on its lees for 5 months before bottling. The grapes were harvested in stages to achieve a crisper varietally true Sauvignon, with a full mid palate.