The Nederburg Heritage Anchorman is named for Nederburg’s founder, Philippus Wolvaart, who bought the farm in 1791 and planted Chenin Blanc, amongst other varietals. The fruit for this wine was sourced from old, low-yielding, dry-land bush vines in Paarl and Darling. One portion of fruit was fermented in first, second- and third-fill 300-litre barrels. A second component was fermented in stainless-steel tanks, while a third was fermented in very old, large vats and the remainder involved a fermentation technique usually reserved for red wines. After fermentation, the various components were kept on the lees for 9 months prior to final blending and bottling.