Made from a blend of Chardonnay 60% and Pinot Noir 40% grapes from the Stellenbosch region, picked by hand in the cool of the early morning, they are bunch pressed and vinified by variety in stainless steel tanks. With secondary fermentation, the wine spends 36 months in the bottle much of that time maturing on the lees. After remuage the wine receives a dosage of about 8 g/l. It has a subtle pale gold colour and an elegant nose. The quite full-bodied palate shows freshly baked brioche and biscotti aromas with a rich lees creaminess and tantalizing mineral richness.