in the vineyard : This is a blend of 65% Chardonnay, 20% Sauvignon Blanc, 5% Columbar and 5% Semillon, which represents a cross-section of vineyards typifying the Boschendal terroir.
Vineyards were pruned to two-bud spurs and shoots were removed, leaving only two to three per hand-spaced spur. After veraison, small bunches and under-developed shoots were removed for better flavour concentration in the berries.
in the cellar : The grapes were crushed and cold-settled for two days, with juice extraction averaging 620 litres per ton. The juice was then inoculated with locally manufactured yeast Vin 13. Fermentation took place at 14-16°C. Following fermentation the cultivars were blended, using the varietal character of each to enhance the harmony of the blend.