Most of the Chenin Blanc for this wine comes from from old bushvine vineyards located in the Swartland, where the soil consists of decomposed granite with a very sandy composition. These vines yield intensely rich, perfumy fruit. The rest of the Chenin is sourced from Stellenbosch vineyards with "koffee-klip" soil, offering minerality and finesse.
Different parcels are picked and fermented separately in 300 liter French oak barrels, of which 25% are new. The wine spends 10 months ageing on the lees in barrel.