The vineyard is planted in deep Clovelly soils in the cool Tygerberg hills about 15 km from the ocean.
Grapes were hand-harvested in 10kg lug boxes and pre-cooled before hand sorting, destemming and crushing.
Skin contact was limited to 6 hours and the free run juice drained off to settle overnight before inoculation. The fermentation took place in a combination of 300, 400, 500 and 2500 liter French oak barrels. The wine matured for 14 months in barrels, of which 60% new and 40% second fill.
Standard Bank Top 10 Chenin Blanc Challenge 2016
IWSC 2016 – Silver
John Platter 2017 – 4 Stars
Veritas Silver 2016