The Chenin Blanc grapes come from Stanford, in the Walker Bay subregion, located close to the southern tip of Africa's Cape South Coast. It is classified as a cool-climate site that contributes to the crisp minerality of the wine. The coastal breezes temper the warm microclimate and imbue the vines with moisture from the sea, resulting in a longer hang time for the fruit, which allows the grapes to gradually reach maturation while building aromatic complexity and retaining natural balancing acidity. The vines are planted on mostly sandy soils, which offer excellent drainage properties. The vines are planted on trellises, judiciously irrigated and hand-harvested at optimum maturity.