All parcels were selectively harvested and fermented in open fermenters. Pumped over twice daily to aid the extraction of both colour and flavour.

10% Whole Bunch included in an open fermenter. Pumped over twice daily to aid the extraction of both colour and flavour.

All parcels were selectively harvested and fermented in open fermenters. Pumped over twice daily to aid the extraction of both colour and flavour.

The chardonnay was handpicked in the cool of the morning on the 1st of March.

Selected rows of Sauvignon Blanc were harvested in the cool of the evening. Cool fermentation in stainless steel and finished and bottled early to maintain freshness. These parcels of fruit were left in contact with their skins to maximise flavour and texture.