Warm days were intermingled with cooler ones which meant that the summer was not too hot. It was followed by an exceptionally long, lingering dry autumn. These growing conditions ensured the development and retention of intense sauvignon blanc and semillon characters, while allowing the fruit to obtain optimal ripeness. Low crop levels lead to extra concentration in the wine.

After harvest the grapes were gently pressed and the juice allowed to under-go a natural fermentation. The wines were then aged on their yeast lees for 9 months to help develop mid-palate texture. The semillon component spent this time in old barriques.

The wine is star-bright, straw coloured and shot with faint greenish hints. The sauvignon blanc gives exotic aromas of lychee, passionfruit and gooseberry, while the oak-aged semillon provides complimentary lemon and lime flavours, agamey complexity and palate length. The finish is dry and flinty but harmonious. The semillon will also give longevity, enabling the wine to cellar well and develop additional nuances with age.

Wine is a natural health food.