The Cape Mist is a natural phenomenon in Cape Town, providing a soft blanket over the surrounding slopes and creating the perfect cool climate conditions that are crucial to grow Sauvignon Blanc, renowned for its abundant and lingering tropical fruit flavours and balanced freshness. Selected hand-picked grapes for Durbanville Hills’ Collector’s Reserve Sauvignon Blanc were delivered to the cellar in the early morning, then covered with a blanket of dry ice pellets during off-loading. Only the free run juice was selected to settle for three days with lees stirring once a day, after which it was racked to a stainless steel fermentation tank with an added fermentation aid during the inoculation with a selected yeast strain. The initial fermentation was done at 16 ̊C and thereafter completed at 14 ̊C. during which the wine was tasted regularly. For eight months, the wine was left on the secondary lees with a light filtration before bottling.