The focus with this wine is to provide a drink that has texture and depth, rather than focussing solely on primary fruit notes. We want a wine that satisfies across the palate, and employ a number of techniques to achieve this.

Our Sauvignon this year comes from eight different vineyards, all of them giving particular attributes to the final wine. This year we also see our new Semillon plantings starting to make a mark, giving length in particular.

The hand-picked fruit was whole-cluster pressed so that the time on skins was minimised. A portion of this juice, 10% this year, was barrel-fermented in older French oak to give greater weight, though ensuring that wood is not evident on the nose. The balance of the wine was fermented cool to retain the fruit characters from our vineyards.

The final blend was made solely from free-run juice, as we feel it gives a more elegant and subtle wine, a key for us.

Each year the fruit is slightly different and so the blending is constantly interesting. This year the barrel and wild portions account for 13% of the blend, which we felt gave a good balance.

The fruit intensity allowed this and we will keep assessing the blends on an annual basis, aiming to make 'real' wines that express our vineyards and personalities.

Winegrowing team: Brian Bicknell, Pat Patterson, our focussed growers and brilliant vintage staff
Variety: Sauvignon Blanc
Alcohol: 13.6%
Titratable acidity: 7.7g/L
Brix at harvest: 21.5 - 23.9
Residual sugar: 1.4 g/L
Harvest: 23rd March - 8th April 2015