Multiple parcels of Semillon and Sauvignon Blanc were selected from Great Southern, Blackwood Valley and Pemberton vineyards. The fruit was crushed with minimal sulphur and chilled prior to pressing, Free run and pressings juice portions were kept separate, with the pressings fined to remove phenolic compounds. After cold settling for 48 hours, the juices were racked and filtered, before inoculation with a specific yeast strain for this style. The juice was fermented at a steady rate over an 18-day period, with temperature closely monitored. At the conclusion of fermentation, the wines were racked and a final blend determined. The palate has a refreshing acidity. Good tropical fruit characters offer great intensity. A well-balanced style with a long, clean and refreshing finish.