Oh yeah, the new Xavier's are here... Notes from Xavier himself..: A blend of Chardonnay and Sauvignon Blanc from Anakie, in the Geelong region. The soils are basalt over clay with sustainable farming, currently in conversion to full organic farming. Both varieties are fermented separately; the Chardonnay direct pressed to old wood, while the Sauvignon is about 1/3 direct press to tank. The remaining 2/3 are whole bunches that receive some skin contact, with foot trending every day before being pressed to tank. Essentially, with a 1 tonne press, Xavier cannot press all the fruit together so the Sauvignon stays in separate fermenting bins and he presses off one parcel a day over 3 days, so the last bin has 3 days skin contact. Both varieties stay in their separate vessels on lees for 4 months before blending, with minimal sulphur (25ppm) at bottling.