The grapes are hand harvested early in the morning into well vented crates of 15kg capacity. Destemming the Chenin Blanc takes place on top of open fermentation vats in which the grapes ferment spontaneously, with skin contact and pigeage for approx. 4 days. This is done to rehidrate some raisins which formed early in the ripening faze and to be able to impart some of these lovely raisin flavours into the wine. This also adds to the beautiful golden colour of the Blanc. The wine is pressed in a 220 litre basket press and transferred to old French oak barriques where fermentation completes. The Chardonnay, Viognier, Roussanne and Sauvignon Blanc is pressed immediately after destemming and fermented in old French oak barriques.
- Northern Paarl, South Africa