The vineyard was vested at an altitude of 400 to 450 metres above sea level. The altitude and exposure to the prevailing winds kept the vines cool in summer. The soils are derived from Malmesbury shale and granite with a strong quarts presence that ensures water retention with additional irrigation so that the vines are well buffered against drought.
The grapes were handpicked on different sugar levels, spent some time on the skins before pressing and settled overnight. During fermentation the lees from the bottom of the tank was pumped over into the top of the tank. The fermentation was started with local as well as French yeasts which fermented at between 12 and 18º C. The wine spent an additional three months on the lees before bottling.
The wine has an intense colour with a bright green hue. The nose is fresh with tropical fruit, figgs, gooseberries and a flinty minerality. The palate is lively with fresh tropical fruit, minerals and green cage characters finishing with a fresh acidity and a long minerally tail.