In the vineyard quality was pursued through green harvesting as well as rigorous pre-picking selection. For both varieties the grapes were hand picked in the cool of early morning, the Semillon at 22° Balling and the Chenin Blanc at 24° Balling. The bunches were de-stalked and went straight to the press. Reductive winemaking practices were followed. A cool fermentation followed at 14° to 16°.  After selection the varieties were blended in June 2004 and the wine remained on its gross lees in tank with two monthly stirring until it was filtered and bottled in October 2004.