about the harvest: Despite the 1999 harvest being a difficult year for many white varietals, our Chenin Blanc grapes did exceptionally well. The grapes ripened fully, whilst retaining great fruit flavours, good structure and a crisp edge.
in the cellar : Grapes were destemmed and crushed, given 3 to 4 hours skin contact and thereafter fermented in stainless steel tanks at 13 to 15°C using local yeast. Wines were made reductively, excluding as much air during the winemaking process as possible in order to retain substantial fruit. Prior to bottling, the wine was gently fined and filtered. A portion of the blend was given wood contact to add complexity and flavour.