The Cookoothama Sauvignon Blanc Semillon is made using two parts. The Sauvignon Blanc grapes come from Margaret River in WA, where as the Semillon from the Riverina in regional New South Wales.

Harvested in the early hours of the morning, the parcels were destemmed and chilled to 5°C to maintain vibrancy and freshness. After overnight skin contact, the fruit was top loaded into a membrane press, ahead of inoculation with specific yeast strains that promote volatile thiols and polysaccharide production. Fermentation of the Sauvignon Blanc was undertaken at low temperatures, in stainless steel vats to maximize aromatic retention, whilst the Semillon was fermented in seasoned oak barrels to enhance mouth feel and texture. The parcels aged sur lie for a further 4 months, before racking, blending and bottling.

Product of Australia.