Grape samples are picked and tasted regularly until the fruits reach optimum ripeness for harvest. After harvest, the bunches are de-stemmed and pressed; the best must is set aside and left to macerate to extract the finest aromas. Fermentation takes place in stainless steel temperature-controlled tanks at low temperatures. Once the fermentation is completed the wine is left on the lees to mature over three months for the aromas and the richness of the wine to develop further. The wine is then filtered and bottled on the estate
Grape Varieties: 60% Semillon, 40% Sauvignon Blanc
