We  decided to try something different two weeks before estimated harvest. One third of the block received a little desiccate or pinch of the bunches, this is to retain some of the natural acidity in the bunches and reduce a bit of water. Grapes were hand picked in the cold morning and destemmed and press into stainless steel tanks for settling. Must was fermented cold to ensure upfront fruits notes. Wine was left of the lees for 3 months before bottling.

Grapes are grown on the Helderberg mountain slopes of Stellenbosch. This block of grapes enjoys the cool Atlantic breezes that rolls in from Falsebay, resulting in great conditions for crisp fruit driven Sauv Blanc. Soil is decomposed granite resulting in a wine that has some mineral element to it.