Fruit picked cold in the coolness of the night. Modern white winemaking techniques were used with temperature control critical from the vineyard through to the winery. The fruit was de-stemmed and crushed then must chilled and pressed off the skins quickly. It was allowed to settle for 72 hours before being racked in a clarified state to a fermentation tank. Each variety was kept separately with the idea to maximise its potential prior to blending. Blending took place to maximise the freshness and zestiness of the Sauvignon Blanc but to also allow the creaminess and texture of the Semillon to give the wine some backbone.