After a hot and dry summer, the sauvignon was picked earlier than usual, in the last week of March, with perfect flavour ripeness.

The grapes were crushed and pressed; half the juice was fermented in old French 300 and 500 litre oak barrels. The remainder was fermented in stainless steel tanks and the wine was left on lees for 12 months, to add complexity and to depart from the ‘fruit only’ style. The two wines were then blended.

The wine has aromas of citrus and quince and hints of grassiness. The palate is flinty dry and herbal and the wine finishes with great length in the classic Gembrook style