The Sauvignon Blanc vineyard was planted in 1984 in deep alluvial soil on the banks of the Breederiver. The Chardonnay vineyard is still young and was only planted in 2004 in red calcareous soil. The Chenin Blanc vineyard is the 3rd oldest kind in South Africa, planted in 1948 in deep red Karoo soil. The Viognier vineyard is the youngest and was planted in 2006, also in deep calcareous soil. All the vineyards are trellised and under drip irrigation.
The selection process for this special cuvee already started with the identification of the specific vineyards and working at it with special care from pruning right through to harvesting ensuring a low yield (approximately 8-5 tons per hectare on the different cultivars) and premium quality. The Sauvignon Blanc grapes were night harvested at 21 balling (Brix) and the Chardonnay at optimum ripeness at 24 Balling. The Chenin Blanc portion was picked by hand at 22 Balling and the Viognier super ripe at 27 Balling. All four cultivars were vinified separately. The Sauvignon Blanc and Chenin Blanc portions were both partly tank fermented and then transferred to new French Oak barrels approximately midway through fermentation. The Chardonnay portion was completely barrel fermented from the start, also new French Oak, and the Viognier portion totally tank fermented. Total maturation on the lease in both barrel and tank were 10 months. 10% un-oaked Sauvignon Blanc was added with final blending before bottling.