in the vineyard : A blend of Chardonnay and Chenin Blanc, selected from a number of vineyards. Vines were pruned to two-bud spurs during July and August. Shoots were removed during October, leaving only two to three per hand-spaced spur. As yields were naturally low, no bunch removal was necessary.
about the harvest: Grapes were hand-picked and, where vineyard spacing allowed, by harvesting machine.
in the cellar : After light pressing, the grapes were cold-fermented in stainless steel tanks at an average temperature of 14°C, which allowed the fresh, natural grape flavours to be captured in the wine.