Sauvignon Blanc and Semillon were picked relatively early in the season to display fresh leafy and grassy notes. Grapes were destemmed, crushed and chilled to five degrees on the way to the airbag press. The wine was then pressed keeping the free run and pressings juice separate in stainless steel vessels. Juice was cold settled in tank at temperatures below five degrees for a week and racked from gross lees. The clear juice was warmed to 16 degrees and inoculated with yeast to begin the fermentation process. Once the ferment was completely dry and settled, the wine was blended, stabilised and lightly fined before filtration and bottling.