in the vineyard : The grapes, ranging in age from 9 to 13 years, were sourced from vineyards in the Durbanville, Stellenbosch, Paarl, Malmesbury and Darling areas and are situated on mostly south to south-westerly facing slopes. Grafted onto Filloksera resistant rootstock Richter 99 and 101, the vines received either supplementary or drip irrigation and yielded an average of six to eight tons per hectare.
in the cellar : The grapes were harvested by hand at between 23° and 24° Balling during February and March. Following settling, the clean juice was racked to fermentation and inoculated. Upon completion of fermentation, 40% of the fermenting juice was transferred to a combination of new and second-fill French oak barrels, where the wine remained on the lees for approximately six months.