Grapes are sourced from vineyards located in Tasmania’s Tamar Valley and the East Coast of the island. This multi-vineyard approach allows for a focus on the strengths of each location and produce a more consistent, crisp and fresh Sauvignon Blanc. Juice was run off skins immediately after pressing and then cold-settled. A small percentage of solids were left for complexity. The wine was fermented in tank under strict temperature control to maximise the integrity and impact of the vibrant fruit flavours.