in the vineyard : Grapes from only one vineyard were used, that was planted in 1972 by my father on Richter 99. It is 2 ha in size, dry land bush vine and at 280m above sea level on a western slope. The vineyard goes by the name of "Houmoed" (from the adjacent farm with that name).
in the cellar : The objective was to make a Chenin with body and length, hence the fully ripe grapes as well as time on lees after fermentation (the riper 2007 spent less time on lees than 2006's 4 months). ± 15 h skin contact, juice cleaned by settling, fermented at 12° - 15° C for about a month with Vin 7, wine left on lees for about 1 month.