The grapes for this wine came from a couple of old (average age: 30 years) Chenin Blanc vineyards around Stellenbosch. Careful canopy management was done to ensure enough sunlight, but protected the grapes against direct sunlight.

The grapes were hand-picked early, immediately crushed, and given extended skin contact for maximum flavour extraction. Only the free-run juice was used and fermented in old barrels to preserve terroir. The wine aged on the lees for 6 months before bottling.

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