The 2008 vintage was a vintage of extremes, with record breaking temperatures in March following on from a cooler-than average February, allowing for gentle ripening. With virtually no rainfall leading up to harvest, grapes arrived in excellent condition.  Hand-picked fruit was used in the making of this blend, comprising of 55% semillon and 45% sauvignon blanc and produced with components of natural yeast and high solids fermentation. 70% of the blend was aged on lees with minimal sulphur, and true to the traditional style, 100% of the sauvignon blanc component was fermented in new French barriques while the semillon was put into older barriques.

The nose is a complex blend of citrus and herbaceousness with notes of honey and hay.  The palate exhibits good natural acidity and toasty vanillan oak making for a great old-world style savoury finish.