The grapes were picked by hand very early in the morning, which allowed for the grapes to be delivered cold to the cellar, where they were destalked and gently pressed. The free-run juice settled for two days before the clear juice was racked off for fermentation. 30% of the wine was fermented in French oak barrels (5% new oak) and the rest was cold fermented in a stainless steel tank. On completion of fermentation, the wine was left on fine lees before blending the components and bottling.
Variety: Chenin Blanc