All our Chardonnay vineyards are situated on the limestone soils of the Robertson region. Limestone and Chardonnay have a great affinity as it brings out the citrus and mineral notes of the grape. The grapes are harvested at full 
ripeness when they still have high acids to ensure freshness in the final wine. Grapes are harvested by hand for greater quality control. The wines are immediately destemmed and cooled. Skin contact is maintained for 4 hours, and 
then the grapes are carefully pressed in order to avoid bitter phenols.  The wine is then cold fermented for 15 days. Lees contact was maintained for 3 months in order to give greater fullness to the final wine. 25% of the wine was fermented in new French oak.

The nose shows hints of peach, lemons and orange blossom backed up by a touch of oak. The palate is fresh and creamy with great length from the acidity.