The growing season was ideal for sauvignon blanc and semillon in that the summer was not excessively hot, while the autumn was warm, dry and very prolonged. This led to the development of intense cool climate varietal flavours with retention of good levels of natural acidity.

After harvest the grapes were gently pressed and the resulting juice allowed to undergo fermentation by the action of its “natural yeast”. It was subsequently maintained on the lees and in the following spring the wine’s indigenous bacteria resulted in malo-lactic fermentation. Throughout this time the semillon portion was kept in old French oak barriques. These natural techniques are in keeping with our policy of minimalist intervention to allow our vineyard to express itself through its wines.

The French believe their tradition of blending these two grape varieties results in a harmony and complexity that surpasses anything that can be achieved by either one alone. The complementary passionfruit, gooseberry and lychees characters of the sauvignon intertwine with lemon, lime and crushed herbs from the semillon. The latter grape also provides palatal richness and flavoured length which can be appreciated long after swallowing and the ability to age well, while developing additional layers of fascination.

Wine is a natural health food.