The Chardonnay grapes come from the estate vineyard in Stellenbosch. The vineyards benefit from being 14 kilometres from False Bay, where the strong maritime influence cools the vineyards in the hot, summer months, ensuring good levels of natural grape acidity in the final wine, central to the Mulderbosch style of fresh, balanced wines. The soil is made up of decomposed sandstone with some granitic conglomerate stones, known as ‘Koffieklip’. This iron-ferrite rich soil produces wines with more minerality and intensity. The hand-harvested Chardonnay vines are trellised using a five wire cordon system. At Mulderbosch herbicides are no longer used; instead they use a mechanical under vine weeder to encourage microbial diversity in the rhizosphere (rootzone).
The grapes were whole bunch pressed to tank and left to settle overnight. Fermentation took place with natural yeasts; half the juice was fermented in oak of which 50% was new and 50% was neutral, the remaining half was fermented in stainless steel to retain the purity of fruit. The wine spent six months maturing on the fine lees in their respective fermentation vessels, before being deftly blended and placed in larger format oak foudres of 1500 litres, where the blend spent a further six months. The wine was lightly filtered prior to bottling.