The grapes for the Sauvignon Blanc were sourced from the Adelaide Hills where they were pressed and transported to the Hunter Valley where the Semillon was harvested. Fermentation followed with the addition of select aromatic yeast strains. The wine was then transferred to new American oak for fermentation and ageing for 3 months. The wine was then blended with 55% Semillon and 45% Sauvignon Blanc to create a fresh Fume Blanc influenced wine style of great texture and complexity.