An early and mild spring, hot summer days and a long lingering autumn provided perfect conditions for flavour development and ripening in Sauvignon Blanc and Semillon. Cool nights resulted in the retention of good natural acidity.

The grapes were harvested in optimum condition and their indigenous yeasts were allowed to ferment the juice to dryness. Subsequently it was aged on its natural yeast lees for nine months to help develop mid palate richness and complexity. The two varieties were fermented and aged separately. The sauvignon blanc in stainless steel to retain its exquisite fruit characters and the semillon in old barriques to enhance complexity and length. The final assemblage of this classical blend of grape varieties consists of 70% sauvignon blanc and 30% semillon.

The wine is a pale straw colour with a greenish hue. A hint of gunsmoke complexity underlies the exotic Sauvignon Blanc characters of lychee, passionfruit and gooseberry. The semillon provides complementary lemon and lime flavours but also adds mid-palate richness, a lingering after-taste and the potential for longevity. While it is ready to drink, the wine will develop extra nuances of complexity with cellaring.

Wine is a natural health food.