Our Sauvignon Blanc is sourced from the maritime climate of Western Australia’s renowed Margaret River. Harvested in the cool of the night, the fruit is chilled and destemmed, before receiving an overnight cold soak on skins. The parcel is then pressed, clarified and inoculated with selective cultures that promote aromatics and mouthfeel. Fermentation is undertaken at cool temperatures in stainless steel vats, remaining sur lie for 4 months, before blending, filtration and bottling.