The climate in Stellenbosch is relatively hot and dry but is somewhat moderated by a maritime influence from False Bay to the south. The farm successfully grows a range of different grape varieties but Ken is considered a Chenin-blanc guru.

The vineyards and farm are part of the Biodiversity & Wine Initiative, a pioneering partnership between the South African wine industry and the conservation sector, Ken aims to make “sturdy food friendly wines” using stainless steel and oak in his winemaking.