Sauvignon Blanc was machine harvested early in the morning on 29 January 2015. The grapes were gently pressed and the free run juice was allowed to settle for 2 days after which it was racked and inoculated with yeast. The juice was cold fermented for 3 weeks and aged on lees for 5 months. Semillon was handpicked on 11 February 2015 and gently pressed and the free run juice was allowed to settle for 2 days.. 25% of the Semillon was fermented in oak barrels of which 40% was new wood and 60% was 2nd and 3rd fill French oak. The lees was stirred (batonnage) regularly and the wine was matured for 5 months on its lees. The other portion of Semillon was fermented cold in a stainless steel tank. The components were blended and lightly fined and filtered prior to bottling.