Grapes arrived during the cool of the night, they were gently crushed into tank and given 12 hours skin maceration prior to draining and pressing. Wild yeasts then initiated and completed fermentation. Once complete, the wine was left on its lees and given regular bâttonage to build complexity until blending.

Winter rains were slow to arrive, however once they did, the rainfall was substantial and this set up the vines well for the growing season. Spring and then into summer, the rain was steady and above average, resulting in strong canopy growth and for varieties such as Sauvignon Blanc, this is perfect. The New Year then brought lovely warm temperatures, which advanced the ripening and we began picking the Sauvignon Blanc on February 13th. We achieved great flavors early in the ripening that have resulted in a wine of freshness, intensity and purity.