Vineyards are harvested throughout the cool of morning to ensure the least damage to delicate fruit flavours. The grapes are processed within hours of arrival at the winery, skins are separated from juices, pressed and re-introduced with the free run for a period of cold settling. Individual vineyard parcels are fermented separately in tank after inoculation to a variety of neutral and aromatic yeast strains selected specifically to enhance the distinctive natural expressions of each individual site. Following a cool tank fermentation the wines are racked off gross lees and allowed to sit on light lees prior to assembling into a wine with aggressive Sauvignon Blanc characters, herbaceousness and tropical.