in the cellar : A blend of 60% Chenin Blanc and 40% Sauvignon Blanc. Two individual vineyards were monitored for optimum flavour maturity and picked in the early morning coolness. The grapes were destemmed, with the Sauvignon Blanc receiving a small amount of skin contact before pressing, and the juices were then cold settled and racked after 48 hours. Specially designated yeasts were used to retain and enhance individual varietal characteristics. Following completion of fermentation to dryness, the blend was assembled and received two months on fine yeast lees before filtration.