The Semillon grapes were picked on the estate in February and were brought straight to the winery from the vineyard and crushed, pressed and pumped into stainless steel refrigerated tanks for settling. Later in February, tonnes of Sauvignon Blanc grapes were picked on the new block and brought to the winery. The clear juice from both varieties was then racked to fermenters for alcohol fermentation. The wine was then 51%/44% blended with 5% Chardonnay and protein and cold stabilised and subjected to a fining procedure. After this the wine was filtered and bottled in July. Around 500 cases were produced.