The Chenin blanc component is from a Chenin block high on top of Paarl mountain and made in three different styles: cold ferment in stainless steel tank and allowed to age on fermentation lees for 10 months, a barrels selection made of the Chenin fermented in the traditional style (without skin contact) in 225 and 500litre barrels and an alternative skin contact component. (hand-picked, sorted and allowed to wild ferment on the skins for 5 days before pressing).
The Viognier grapes were handpicked and whole bunch pressed. Half of the Viognier was wild fermented in 2nd and 3rd fill French barrels, without settling the juice prior to fermentation. The other half was settled, inoculated and cold fermented in 2nd and 3rd fill French oak barrels.
The Roussanne was handpicked, whole bunch, basket pressed and the juice was fermented cold in stainless steel tanks after which it was transferred to older French oak barrels for ageing.
The Grenache Blanc was cold fermented in stainless steel tanks and then transferred to 2nd fill French oak barrels to mature on lees for 10 months.
The wine was blended after 10 months maturation in barrels and tank