Once the grapes were whole-bunch pressed, the juice was allowed to settle overnight. The aerated must was then racked to barrel for the spontaneous primary and malolactic fermentation processes to complete, which lasted for just over sixty days. After spending a year on its primary lees, the wine was racked and blended before its final maturation.

This Chardonnay was aged in 225L tight grain French oak barrels for a year. It was then racked, blended and saw an additional ten months maturation in the same casks. Tasting Note: The greatly beneficial impact of the maritime climate on the terroir of this classic Stellenbosch Chardonnay contributes to its complex aromas of perfumed nasturtium and fresh cut lime. It boasts superb vibrancy with flavours of fresh, crunchy yellow stone fruit, a touch of flinty salinity and finishes with a textured and lush mouthfeel. Best served at 10-12°C, this wine shows excellent now upon its release, and it will reward if cellared optimally for 15 to 20 years.