The Chenin blanc grapes were handpicked in early February over three pickings from old, bush vines, planted on decomposed granite from Joubertskloof in Swartland, delivering only 2 tons/ha (11hL/ha). The vineyard block is irrigated and is east facing which contributes to the favourably low pH. After picking, the grapes were then cooled overnight to 10 degrees celcius and hand-sorted the next day followed by a gentle whole bunch press. No sulphur or any other additions were made to the must at pressing.
Natural fermentation took place in 225L and 300L French oak barrels – 25% new, followed by natural malolactic fermentation, after which the wine received the first sulphur addition. The wine was racked off the gross lees in late November and bottled in December 2021.
