Carefully selected parcels of Sauvignon Blanc and Semillon grapes were chosen for this product due to their unique properties and blending potential. At the winery, the grapes were gently crushed using anaerobic handling techniques into McWilliams drainers which allowed the best free-run juice to be separated from the grapes. This pristine juice was racked and warmed before fermentation in stainless steel tanks. The yeast strains used enhance the natural fruit flavours, perfect for the desired blend. After fermentation the wine was lees stirred for four to six weeks to enhance the richness across the mid palate and provide complexity for the final wine. The wine was then blended and stabilized before filtration and bottling under screw cap.