The striking Durbanville Hills cellar sits on the side of a series of rolling hills with magnificent views of Table Mountain and Table Bay - the very geography that lies at the heart of what makes the wines so unique. The grapes for Durbanville Hills Sauvignon Blanc were hand-picked from the second week in February up to the second week in March. Crushing and juice handling, varying from immediate draining to an average of four hours skin contact, was conducted under dry ice (CO2) to preserve the typical delicate flavours. Cold fermentation at 13-15 degrees Celcius, followed by extended contact with the lees for almost two weeks, contributes to the full mouth-feel of the wine.