The grapes were destemmed and crushed and pressed immediately in our inert press. The press juice and free run juice were kept separate and settled overnight, before the clean juice was racked off. Only the free run juice from the best blocks is used for the Reserve Collection Sauvignon blanc. The juice was fermented at 15 degrees Celsius in stainless steel tanks with selected wine yeast. 8% of this blend is made up of wine fermented in old larger format barrels and matured there for four months. After fermentation thewine was sulphured and left on the lees for five months with regular lees stirring before stabilization, filtration and bottling. 42 000 bottles were produced.