The grapes were handpicked. The Chenin Blanc was whole bunch pressed to stainless steel for overnight settling and then racked to barrel for fermentation. The Semillon was processed to open top fermenters and skin fermented for 10 days before being pressed off at 5 balling and racked to barrel to complete fermentation. Natural fermentation from the indigenous yeast was encouraged in both instances. Malolactic fermentation took place in barrel and the wines were aged in 228L older French oak before blending and homogenization.

Alcohol 13.0% | RS 2.4g/l | TA 6.2g/l  | pH 3.39