The Cofield family were an essential part of St Leonards Vineyard since 1909. Max would spend his summers there during the school holidays before landing himself principal roles at Seppelt and All Saints. In 1985, Max decided it was time to brand his own wines. Harvests of Chenin Blanc picked off vines grown to the Cofield property are treated to a cold, whole bunch press, preserving freshness and crisp revitalizing acid structure. Juices are coolly fermented for several days at temperatures lower than 10C. Upon achieving optimum balance between flavour, acid and sweetness, ferments are arrested and the wine is centrifuged to spin off gross lees before a light filtration and bottling.