The 2015 Adelaide Hills Black Thursday Sauvignon Blanc was sourced from a number of vineyards in the Adelaide Hills - 1 from the Northern Hills, 3 from Kuitpo and 1 from Meadows. Two parcels were picked early to maximise the herbaceous, apple and cucumber notes in the wine but to carefully balance the citrus and melon notes. The remaining parcels were picked around the 11-12 Baume mark with maximum balance of natural acid, tropical flavours and mild citrus notes. All parcels were picked in the early hours of the morning to allow the previous day’s heat to dissipate prior to being harvested.

The grapes were delivered to the winery at dawn and destemmed but not crushed straight to air bag press in which the free run and pressings fractions were separated. All parcels were fermented separately with yeasts isolated specifically to enhance the varietal characters of Sauvignon Blanc. The wine was stored on yeast lees for 4 months to build some mouth feel and texture then blended with only the best individual parcels selected. The blend was then stabilised and clarified. The wine was bottled under screw cap soon after vintage, to retain its vibrant freshness.