The grapes were harvested at 22 Balling and picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Dry ice and sulphur was added prior to transport to protect the grapes from oxidation. No skin contact was given and the free run juice was separated from the press juice. Reductive winemaking practices were followed to retain as much flavour and complexity in the wine as possible. 30% of the Chenin blanc was fermented in stainless steel tanks, the juice was inoculated and fermentation temperature was kept at around 12°C for 3 weeks. 70% of the Chenin blanc underwent barrel fermentation in 100% first fill 500L untoasted Sylvain French Oak barrels. The barrels were rolled once daily after fermentation followed by once a month for four months. The wines was matured in the barrels for four months before being blended and bottled.