The fruit was hand harvested and transported to the winery's cool store where the bins were chilled to 2-4°C. Once down to temperature the fruit was de-stemmed and lightly crushed into an open fermenter. The must was kept cold and hand plunged twice daily for 72 hours and then pressed. The juice was then cold settled, racked and fermented using Sauvignon Blanc yeasts. Post fermentation the wine was kept on its lees and stirred fortnightly. Close to bottling an addition of 7% Sauvignon Blanc was blended in and the wine was lightly fined with casein and isinglass and bottled.
Harvest date: 2nd April 2009