Grapes were machine-harvested at night then fermented at cool temperatures in stainless steel to give fresh aromas. Some of the fermentations were started with non-saccharomyces yeasts for texture and complexity, with the remainder using aromatic yeasts giving aromatic intensity.  The wine was kept on lees for five months providing creaminess and integrated flavours.

Nautilus Sauvignon is sourced from free-draining stony soils, giving low cropping, low vigour, early ripening vines, great flavour development every year and serious, age-worthy wines.  A blend of sites adds layers of complexity.