This wine was made from a blend of 70% Sauvignon Blanc and 30% Semillon. The fruit was picked over three weeks at Baumés ranging from 10 to 13.8˚ to ensure that the wine would possess the desired combination of freshness, richness and complexity. The complexity of this famous wine style is also attributable to the marked differences between the characteristics of the Sauvignon Blanc fruit produced by the seven blocks allocated to this grape variety, which reflect subtle differences in their soil structure and composition.

Seventy percent of the wine was barrel fermented in new French oak. As the quality of the fruit was so exceptional in 2009, it was decided that the wine would benefit by extending the duration of oak maturation from the normal three months to four months.

As with all Cullen wines, the fruit was dry farmed, hand-picked and sorted and was fermented using natural yeasts and did not require acid adjustment.