Both the Chardonnay and the Sauvignon Blanc were harvested from our own vineyards on the farm. Both cultivars come from old vineyards which delivers low yields with small berries packed with flavour. They were harvested on separate dates and cold fermented in stainless steel tanks with a yeast strain suited to the cultivar. The wines were taken off its fermentation lees after sulphuring but kept on fine lees for two months which adds some complexity to the wine and creates a good mouth feel. Prior to bottling the two wines were blended, given a light fining and a slight sugar adjustment made to support palate weight.