The grapes were hand picked early in the morning, crushed and then pressed into a stainless steel barrel for fermentation. The Chenin Blanc was inoculated with wine yeast and fermented to dryness. The Colombard fermented to dryness without an addition of wine yeast. The Chenin blanc and Colombard wines were kept separate and racked once during aging. Blending took place just prior to bottling after 10 months of aging.