The Sauvignon Blanc is grown on the higher farm, Welgegund, and the Chenin Blanc on Waveren, located in the valley floor. The grapes were picked by hand in the early morning and force-cooled to 4°C. They were then sorted, destemmed, partially crushed in a satellite tank and deposited in the press. The Sauvignon Blanc portion was given a cold soak of 12 hours at 8°C. Only the free juice was collected and cold settled for 48 hours to remove the lees. The clear juice was extracted from the lees and inoculated with CY3079 for the Chenin Blanc and Vin 7 for the Sauvignon Blanc. The Chenin Blanc was fermented at 14°C and the Sauvignon Blanc at 13°C. Fermentation lasted 22 and 27 days for the respective cultivars. Both were torn off their coarse lees immediately after completion of fermentation, but remained on their fine lees for three months. The fine lees were stirred weekly to promote yeast autolysis for increased complexity and body. The blend was made and the wine prepared for bottling, both egg white and cold stabilized. Bottling was done with a fine plate filtration.