With the cooler spring the flowers on the vines did not pollinate fully and this resulted in a smaller "set" of berries. A warm but not overly hot summer ensured full, but slow ripening and encouraged the development of good varietal flavours. The autumn was dry and lingering which allowed the grapes to be harvested in optimum condition. The semillon was held on the vine until late in the autumn to ensure full maturity.

After gentle separation of the juice it was fermented at cool temperatures to retain the fruity aromas and flavours. This was followed by ageing on its yeast lees for nine months to help develop mid palate texture and complexity. The semillon component was aged throughout this time in old oak barriques and allowed to go through natural malolactic fermentation by the action of indigenous bacteria.

The sauvignon blanc was held in tank to help retain its strong varietal characters. The wine was then carefully blended, the final assemblage being the traditional mix of sauvignon blanc (70%) and semillon (30%).

The wine exhibits exotic overtones of gooseberry, passionfruit and lychee, which come from the sauvignon blanc. The semillon offers complementary lemon and lime flavours but in addition adds a smoky savoury twist and provides palatal structure and length. The latter grape also adds longevity and with cellaring toasty nuances will appear. The wine is expected to improve in the bottle over the next 3-5 years.

Wine is a natural health food.