Sauvignon Blanc vines are planted on light, well drained soils and cropped at three tonne to the acre. Vines are hedged trellised, exposing grapes to the sun achieving maximum ripeness. All blocks are irrigated from the nearby Loddon River through the use of ground level mini sprays. Fruit is harvested to a timetable determined by full physiological ripeness. Parcels are delivered to the winery in pristine condition, crushed and inoculated to select yeasts followed by a temperature controlled vinification in tank. Fermented at 12C to 15C over the course of several days, batches are cold stablilized and earth filtered followed by the final assemblage and sterile filtration to bottle.