The 10 hectare Sauvignon Blanc block was planted in 1981 which not only makes it our oldest vineyard, but also covers the largest grape surface on the farm.
The grapes are brought into the cellar where they are gently destemmed and pressed. After fermentation at 13⁰C for 2 weeks, the wine is matured on the lees for 4 months to maintain its zippy, crisp green and tropical fruit flavours. The grapes are hand-picked at 22.5°balling. Early picking preserves the pyrazines (green flavours), that develop during the slow ripening period as a result of constant breezes and cooler temperatures. More fruit-forward grapes grown under warmer conditions add the tropical component to the wine.