about the harvest: The grapes ripened fully, whilst retaining great fruit flavours, good structure and a crisp edge.
in the cellar : Grapes were destemmed and crushed and both the Chenin Blanc and Chardonnay components were given 2 to 3 hours skin contact, and thereafter fermented in stainless steel tanks using local yeasts. A portion of the Chenin Blanc was given wood contact during fermentation to increase the complexity of the blend. The two varieties were blended in ideal proportions and gently fined before bottling. 70%-30% blend of Chenin Blanc and Chardonnay grapes, originating in Stellenbosch and the Western Cape.