The 2007 season was near perfect with even and moderate temperatures and no summer rain. Crop yields were down as a result of the cold spring of 05/06 which reduced the fruitfulness of the budwood, however with reduced yields comes improved quality. The result was fewer bunches overall but even fruit set from the ideal growing conditions of spring 2006. There were a couple of hot days in March but the overall growing season was early and moderate producing completely disease free fruit of optimal ripeness.
The fruit upon arrival at the winery was immediately processed to ensure the highest quality juice. Only free run juice, which is tighter and more finely structured as it has no phenolic character, was used.
The resultant 2007 vintage delivered us wonderful, pungent Sauvignon Blanc: grassy and herbal characters from the Pemberton region, citrus and passionfruit characters of impressive palate weight from Margaret River.
Most of the batches were kept separate and were cool fermented in stainless steel tanks to maintain the delicate fruit flavours. One batch was barrel fermented to add a little more complexity and richness. Extensive blending trials were carried out to produce a wine that is very elegant but still powerful.