Chenin Blanc

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

Grapes are hand-harvested in the early morning at 20–23.5 Balling. The winemaking process is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes are crushed at 8°C with approximately five to eight hours of skin contact before a light pressing. Two days of juice settling is followed by racking and the addition of selected yeast. Fermentation is at 11°C for approximately 24 days.

A cool continental climate, diverse soil types, unpolluted air and free-flowing, crystal clear waters create ideal growing conditions. Chenin is still the most planted vineyard in South Africa at almost 17 000 hectares.

Finally, the wine is further matured on fine lees for an additional four months with a monthly bâtonnage before the final blending and bottling.