Sourced from 4 vineyards stretching almost the entire length of the Adelaide Hills. One vineyard from the outskirts of Birdwood with a westerly facing aspect, one from Kenton Valley with an Easterly aspect and two from Kuitpo with a North facing aspect. One parcel was 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 11.5 baumé mark with the 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 only to air bag press in which the free run and pressings fractions were separated. All parcels were fermented separately with the early parcel fermented with a traditional Sauvignon Blanc yeast and the remaining parcels with hybrid yeast to release and enhance varietal character. The wine was stored on yeast lees for 2 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.