Grapes were selected from terroirs in the Riebeeck / Wellington region – from vines growing in soils with a relatively high clay and limestone content , which is ideal for growing outstanding Chardonnay grapes . The grapes were then partially wholebunch pressed , settled and cold-fermented at 15 ° C . Extended lees contact yields the unique firm structure of the wine , while a stainless steel fermented component brings the fresh aromatics to this spectacular wine .