Grapes come from a vineyard on granite and gravely soils located on the Paardeberg Mountain. The blend consists of Chenin Blanc, Clairette, Verdelho, Semillon. Palomino, Marsanne, Roussane and Viognier. Grapes are sorted one by one to eliminate damaged berries or those that are under or over-matured. Whole bunch pressing in basket press is carried out and the juice is transferred by gravity to barrels before settling. Some of the Chenins and Viogniers are fermented for up to four days on skin before pressing. The wine is matured in old demi-muits (600 litres) and in concrete egg-shaped tanks. The wine stays on the lees for 24 months.
The blend gives the wine all its complexity, but there is not a single grape variety that dominates the others. There is a touch of exoticism in the wine with tropical fruit characteristics together with more classical flavours of lime, almond and hay. You can feel in the mouth the maturation on lees, which brings minerality, gunflint overtones, and saltiness that balances the fatness of the juice. The blend is limpid, harmonious and the wine has very good depth and drinkability.