All fruit is hand picked, grapes are destemmed and chilled, pressings are kept separate and cold settled for two days. Juices are racked off lees and warmed to 18âC for inoculation with pure yeast culture. Batches are fermented to dryness, racked and adjusted for acidity and sulphur dioxide. Components are assembled and filled to a selection of 225 litres French oak barriques. After three months of age, the oaking adds palate richness and a measure of exciting minerality which beautifully frames the greener nature of Sauvignon Blanc. All parts are rack and returned into the finished wine at the end of October, bentonite fined for protein stability and sterile filtered before bottled.