This wine is predominantly sourced from vineyards within the Onkaparinga Valley, ideally suited for its cooler climate to produce premium quality Sauvignon Blanc.

This is light and pale with a hint of green, aromas are lifted, fresh and punchy, with notes of passionfruit, fresh pineapple, green apple and grapefruit. Full of flavour, with a slightly textured mid-palate that finishes dry, with subtle citrus acidity.

Vinification:
Fruit was gently crushed and destemmed and immediately chilled to ensure it was cold before being pressed to tank where only the purest free run juice underwent cold settling for 2-7 days. Clean, pristine juice was racked off solids to a stainless-steel tank where fermentation occurred at low temperatures (12-14°C) for approximately 14 days. Specially selected yeast strains were used to enhance varietal characters. A short maturation (6-8 weeks) on light lees was followed by an early bottling to enhance freshness.