Sauvignon Blanc from individual blocks are assigned to pressing and barrel fermentation by merit. A variety of clones are planted, the unique blocks and rows of vine are managed individually to maximise fruit quality at each specific site. Aerial infrared photography is employed to identify variations which require irrigation and nutrition, practices which translate into good harvests in sound condition with full ripeness and excellent varietal definition. Following the crush, juices are run off skins immediately after pressing, then cold settled to remove solids. Components are treated to inoculation and fermentation under strict temperature controls to maximise retention of fruit flavours.