All grapes were harvested by hand and vinified seperately. Chenin blanc and Chardonnay were fermented for 4 days on skins with Natural yeast in 500L open barrels. Natural fermetation allowed for slow extraction of flavours and soft tannin. The fermenting must was then pressed to small French and Hungarian oak to complete the fermentation. Pinotage was pressed immediately whole bunch after harvesting, to reduce colour extraction. The pressed juice was handled oxidatively to remove any light red colouration and then fermented in 2nd fill barrels. All cultivars were matured seperately for 18 months in barrel before blending. 60% new oak (French and Hungarian) and 40% 2nd fill (French and Hungarian) was used across the three cultivars.