Different parcels of Sauvignon Blanc grapes come from around the villages of Puisserguier and Nissan where the highest quality sites are utilised. Poor, white, chalky clay soils, peppered with the remnants of sea shells for the basis of the soil structures. These vineyards have been rigorously managed by a South African agronomist for several years, bringing some new world "savoir-faire" to the local knowledge of the growers. The Gros Manseng grapes come from this variety's homeland in Gascony where it thrives on chalky clay soils and benefits from a southerly exposure.
The Sauvignon and Gros Manseng are vinified separately. The grapes are chilled before pressing to retain as much fragrant fruit as possible. Gentle pressing is followed by a very cool fermentation which lasts approximately 10 days, ensuring that we capture as much of that grassy, tropical fruit character as possible. The 2 wines are then assembled and kept on fine lees for 4 months to obtain the most harmonious blend and more aromatic complexity.