Grapes are hand-picked and cooled overnight. The following morning they are put into the press and pressed as whole bunches. No sulphur, yeast, acid, enzymes or water was added. Very cloudy juice was transferred to neutral oak barrels, with only the heaviest of solids left behind. Fermentation took place over 4 weeks, after which about half of the barrels completed malolactic fermentation. In Autumn wines were sulphured for the first time. The wines were bottled in December after spending 11 months in barrels with no racking or fining.

The nose is rich in lemongrass, cut apple and yellow citrus. It has more of a deeper, heavier rumble than the high pitch of the Chenin Blancs that come from the other side of the Bottelary Hills formation (those that face False Bay). The palate is crunchy like biting into an apple. Despite this, it is a round wine, with the freshness and breadth tugging each other in equal balanced directions.