60% Sauvignon Blanc, 40% Chenin Blanc.
Focus was to balance optimum ripeness before stressing out the vines. More open canopies and cooler but sunny conditions helped to achieve that. We also harvested slightly earlier on sugar ripeness but we still achieved to capture nice fruit.
The two varietals that make up the blend are vinified separately as individual wines. Stainless Steel tank fermentation and reductive wine making are followed. These two components are then blended in different ratios until we are satisfied that we have the final blend that meets the Old Mans approval.