Vines are planted on Bokkeveld Shale soils, giving structure and concentration, as well as Tafelberg Sandstone, giving delicacy, finesse and fruity flavours. Clones planted and used in combination for complexity are 317, 316 and 159. The high, strong growing canopies of our Sauvignon Blanc vineyards ensure grapes easily reach optimal ripeness, bursting with flavour precursors, whilst having a high acidity. Grapes are handpicked and delivered to the cellar in 20kg picking cratesbefore 11h00. This ensures grapes are cool to prevent oxidation. Destemmed and crushed berries spend 4 hours under dry ice in the press for skin contact. Thereafter, free run juice is drained to the fermentation vessels and the press cycle starts. Fermentations is done in concrete eggs and stainless steel. Variation of ferments which includes wild yeast, co-inoculations and inoculations using French yeast for fruit expression. After fermentation, wine is racked from the gross lees and aged on the fine lees for 6 months. A further 4 months bottle maturation allows for settling prior to labeling and release.