Grapes were hand harvested according to their taste profile in the vineyards. They were destemmed and crushed into a bag press. Settling of the juice took place at a temperature of 12°C, for 24 hours. The juice was partially fermented with natural yeasts at temperatures of between 15 – 18°C and took about 3 to 6 weeks to ferment dry. As with most of our white wines, the Sauvignon Blanc was left on the primary lees for 4 – 6 weeks before sulphur was added. The wine then stayed on the fine lees for an extended period until bottling. As with all False Bay wines, no acid, enzymes or fining agents were used during the winemaking process.