Fruit is sourced from upper reaches of the cool climate Yarra Valley, Strathbogie and Goulburn. The Chandon team are focused on sourcing parcels off vineyards that are planted to soils which are ideal for Sauvignon Blanc. Vines are meticulously maintained to achieve dappled light throughout the canopy, ensuring the retention of pristine flavours. Grapes are harvested throughout the cool hours of morning as they can best begin to display optimum intensity and acid balance. Fruit is pressed and the juices held in contact with lees for a short time to liberate complex flavours and add texture. Batches are racked to fermenters and inoculated by a strain of yeast that's highly complementery of Sauvignon Blanc.