The Chardonnay grapes originate from the Robertson area and the Pinot Noir grapes from the Elgin and Robertson areas. The Chardonnay was picked at 21,5 degrees Balling and the Pinot Noir at 23 degrees Balling. Vinied separately, the two varieties were bunch-sorted and whole-bunch pressed. The Chardonnay fermented at 12°C and the Pinot Noir at 12°C. Both varieties were left on the lees for 6 weeks,
to ensure avour intensity and structural elegance. The two varieties were blended, settled and bottled prior to release.