The Sauvignon Blanc was sourced from a single vineyard in the Wilyabrup sub-region of Margaret River, Western Australia. The Wilyabrup Valley is a series of gentle slopes found alongside tribituries to the Wilyabrup Brook. The gravel subsoil ensures good drainage, while the high clay content enables good water retention through the summer. The fruit was harvested on March 13 and left on skins for several hours to extract gentle skin phenolics which contributes to texture and mouth feel. Following this, the grapes were gently pressed and fermented naturally at cool temperatures. No fining or other additions were made. A small amount of SO2 was added before bottling.