Production 
Our winemaking begins in the vineyard. We manage the canopies to achieve flavour enhancing filtered light from fruit set on. Harvesting is done at night by hand or machine depending on vineyard infrastructure and block size. Press cuts on all lots are de rigueur. Combinations of selected commercial yeasts are used. Our Sauvignon Blanc is aged on the lees until three to four weeks before bottling. This keeps the wine fresh and bright. Bottling typically takes place from January to June at monthly to bi-monthly intervals. Winemakers notes: We grow and vinify our Sauvignon Blanc to be fresh, vibrant, and evocative of the grapes themselves. We have chosen a tin lined screwcap closure—unsurpassed in its ability to retain our wines exuberance. Please note that proper conservation requires cool, even temperatures and the absence of light.We have included Thiol and Pyrazine analysis below. Thiols are naturally produced in the fruit and liberated by fermentation. Their concentration is reported in parts per trillion! They are important contributors to Sauvignon Blanc varietal character. 3MH is described as passion fruit, grapefruit. 3MHA is described as boxwood, cat pee or passion fruit, and 4MMP is described as guava and boxwood. Pyrazine is also naturally produced in the fruit. Its aromas are described as bell pepper, or herbal. This is not an exhaustive list! Many other compounds not listed- or elucidated for that matter; are contributory.