The grapes are harvested from dryland farmed vineyards in Darling, where the vines are not trellised and planted as bush vines on deep red oakleaf soils. These grapes ripen as nature intended without human intervention. Vineyards are monitored for optimal picking times, adopting a combination of sampling and tasting to optimize the richer tropical (thiol) notes. The Viognier vines are situated high up in the south-western facing hills looking towards Table Mountain, Chenin Blanc harvested from 38 years old bush vines and the Chardonnay from 24 year old vines. All three vineyards produce very low yields of 2-3 tons per hectare. The grapes were crushed and destalked, then 12 hours of skin contact. The cultivars are barrel fermented separately in 500 litre French oak barrels. Then racked to barrels and left for 9 months on fine lees, followed by ageing for 2-3 months on fermentation lees to add complexity.