The Chardonnay and Pinot Noir grapes originate from the Robertson area and a portion of the Pinot Noir is also from the cool West Coast town of Lutzville. Both varieties were picked between 21° and 23° Balling. Vinified separately, the two varieties were bunch-sorted and whole-bunch pressed for a softer extraction to ensure a fresher style of wine. The Chardonnay and Pinot Noir were fermented at 12°C. Both varieties were left on the lees for 6 weeks to ensure flavour intensity and structural elegance. The two varieties were blended, settled and bottled prior to release.