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A meticulous bunch sorting at the cellar ensures that only the finest grapes from the individual varietal batches are vinified. These grapes are cold settled and fermented in 500-litre oak barrels. After fermentation, maturation in mostly older 2500-litre Foudre oak barrels for 6 months adds further dimension and mouthfeel. A series of tasting and blending is done by the winemaking team prior to bottling to ensure that the final composition of the wine is perfectly balanced.

This classic white Bordeaux blend originates from selected Elgin and Stellenbosch vineyards grown at very high altitude and in close proximity to the cold Atlantic Ocean. The cool climate of this terroir allows the Semillon and Sauvignon Blanc grapes to ripen slowly and evenly, with naturally high acidity and low pH. This lays the foundation for an expressive, nuanced and age-worthy wine. The grapes are hand picked at optimal ripeness in the crisp early morning hours and carefully transported to the cellar in small containers to keep the fruit in pristine condition.

Grapes are hand-harvested early in the morning at 23.5° Balling. A portion undergoes whole-bunch pressing, while the rest is destemmed and crushed for skin contact. After one day of settling, the juice is transferred to 400L French oak barrels for natural fermentation over 40–60 days, with strict temperature control. Post-fermentation, the wine matures for up to 10 months with monthly bâtonnage of the lees, without undergoing malolactic fermentation. The barrels consist of 33% first-fill, 33% second-fill, and 33% third-fill tight-grain, medium-toast oak. ​

The vineyards face south-west and are planted on Glenrosa and sandstone soils. The 17-year-old vines cover 2.34 hectares, yielding 6–7 tons per hectare. They are trellised using the extended six-wire Perold system and receive supplementary irrigation.

This Chenin Blanc is concentrated and structured for longevity, offering an elegant and well-crafted profile. ​

All grapes are handpicked during the early morning hours and then cooled overnight in a temperature -controlled room at 5 °C. All the components were picked at different ripeness levels to ensure a balanced final blend, with good fruit purity, freshness, complexity and length. All the components were pressed separate and as whole clusters. The free run juice was then drained into a stainless-steel tank to let the juice settle for 24 hours at 8 °C. No enzymes are used during the settling process. The juice is racked from the thick lees to 2000L cement tanks. The wine ferment naturally and can take up to three months to complete. No Malolactic fermentation take place to preserve more of the natural acidity. After fermentation the wine is given a low dose of sulphur and is left on the lees.

The wine spends a total of 7 months in cement tanks before it is blended and bottled.

The grapes, including the Sémillon Gris component, were 100% whole-bunch pressed before natural settling. Fermentation took place in a combination of amphora and barrels, followed by 10 months maturation.

Sourced from one of the oldest vineyards in Franschhoek, these bush vines were planted in 1905 and continue to produce fruit of remarkable depth and character. The vineyard is a mix of green, golden and lightly sun-kissed berries, each contributing layers of flavour. A small proportion is naturally mutated Sémillon Gris, lending subtle spice, gentle tannin and red fruit notes. Recently introduced irrigation has helped to extend the life of this historic block and secure its quality for future vintages.

Whole bunch pressing ensures fractional recovery. The juice was separated into two quality fractions, of which only the premium quality juice (cuvée fraction) was used for our Blanc de Blancs. 46% of the base wine was fermented in old Piece Champenoise (205L) and 500L French oak barrels, as well as 2000L Foudres. The use of old or “neutral” oak contributes very little in terms of aromas but imparts complexity and richness on the palate. After 5 months of ageing in the barrels on the primary lees, the wine was racked out and blended with the selected stainless steel-fermented portions. It was then stabilised and clarified after which it was bottled for the secondary fermentation and maturation in bottle. The wine rested on the lees in the bottle for 60 months before degorgement.

The grapes for this exceptional Cap Classique were specially selected from our oldest and very best quality vineyard blocks on our estate in Robertson. The soils in which these vineyards grow have a rich natural limestone content with high concentrations of calcareous deposits. These fruit parcels represent a selection of 5 different Chardonnay clones, each contributing a unique aroma and flavour compound, resulting in the extraordinary complexity and minerality of the base wines. The grapes were hand-harvested during the early morning hours from 3-9 January 2020, then transferred to fruit bins and transported immediately to our cellar. Here the whole bunches were tipped into the presses where they underwent a gentle, whole bunch pressing cycle to ensure the juice was extracted as slowly and softly as possible.

The grapes were hand-picked in several vineyard passes and chilled before pressing. De-stemming, crushing and light pressing then took place followed by overnight settling of the juice. A portion of the grapes was whole-bunch pressed to help preserve the acidity. This complex, finely-crafted Chenin Blanc was matured in neutral French oak barrels.

The wine was on its lees for 9 months and given regular stirrings. After settling naturally, the wine was carefully racked and then given a light fining and bottled with no filtration.