Sauvignon Blanc is harvested throughout the chill of early morning hours to preserve optimal freshness. Harvested early for the zesty citrus characters and slightly later for blackcurrant passionfruit flavours. Fruit is whole bunch pressed to optimal skin contact, batches are fermented at lower temperatures to retain fragrant aromatics. Components are aged on sedimentery yeast lees while treated to regular battonage, infusing elegance and subtle complexity. A short term of age is followed by assemblage into the finished wine.