Grapes were selected from breathtaking sites around the Perdeberg in the Agter-Paarl and Swartland regions - chosen mainly from bush vines and handharvested at optimum ripeness . The juice was then settled and fermented at 14 ° degrees with extended lees contact , to enrich the blend . The final wine shows both depth and class , and as a result of the buttonage process , displays the typical freshness and perfume-like aromas of a stainless steel fermented Chenin Blanc .