The legend goes that some errant members of Fairview’s long-established goat herd, supplier of milk for Fairview.s internationally award-winning cheeses, escaped one afternoon from their paddock into the Fairview vineyards when Charles Back’s young son Jason accidentally left the paddock gate open. The little group happily roamed among the vineyards, showing rare discernment by selecting some of the ripest berries from some of the choicest vines. Their selection serves as the inspiration for the blends of these wines. Most of the Viognier was whole bunch pressed, while the other varieties were destalked and crushed. Cold fermentation then took place in stainless steel tanks after which the individual components were left on their lees for 3 months prior to blending and bottling. The wine was lightly fined with casein and then bottled under screw cap to maximise freshness and eliminate cork taint.