Majority Chenin Blanc, plus Chardonnay, Viognier and a tiny bit of Colombard. The vineyards are mostly bush vines growing in granite and slate soils, and the grapes were sourced from a number of traditional farmers. The grapes were picked by hand, chilled overnight and then pressed to settling tanks. The following day the juice was drawn off into tanks to begin fermentation. The Chardonnay was naturally fermented and took a long time to complete. After six months, the wines were blended before bottling. Light nose. Very pleasing and interesting for the money. The Chardonnay portion really adds interest. Tastes richer than 13% but the residual sugar is not intrusive. VGV