All grapes hand sorted with Chardonnay and Semillon whole bunch pressed straight to barrel. Sauvignon Blanc and Viognier de-stemmed and crushed through press to stainless steel tanks. All varieties kept separate with spontaneous “wild” yeast. Individual batches are matured for three months on fermentation lees. The batches are blended and matured with fine lees contact for a further three months through winter and bottled in spring. The wine is cellared for at least year in bottle before release.