Production 
Immediately upon arrival the grapes were destemmed, crushed and cold pressed in our inert press (zero air). The press juice and free run juice were kept separate and settled overnight, followed by racking off the next day. Only the free run juice from the best blocks is used for the Reserve Collection Sauvignon blanc. The juice was fermented at 15 degrees Celsius in stainless steel tanks with selected wine yeast. 4% of this blend is made up of wine fermented in 400L 3rd fill barrels and matured there for 5 months. After fermentation the wine was sulphured and left on the lees for five months with regular lees stirring before stabilization, filtration and bottling. 45 833 bottles were produced.