The winemaking team has evolved around the core of values that made Peter Lehmann Baron of the Barossa. They work closely with their independent growers to identify the best sites, to practice sustainable viticultural management and encourage the vines to yield the finest harvests. To make the essential contemporary style of Sauvignon Blanc, Peter Lehmann looked to the cool climate region of Adelaide Hills for fruit with delicate balance and structure. Grapes are picked throughout the cool of night, crushed, chilled and left on skins until morning to infuse with flavour. Following cold vinification in temperature controlled fermenters, the wine was clarified and bottled without any exposure to oak.