in the vineyard : Viticulturist: Henk van Graan
The grapes were sourced from trellised, dryland vineyards in the Stellenbosch, Stellenbosch Kloof, Devon Valley, Somerset West and Jonkershoek areas. Mostly south-west facing, they derive the maximum benefit from cooling maritime breezes to ensure slow ripening and concentrated fruit flavours.
in the cellar : Each vineyard block was individually vinified. After fermentation for 10 to 12 days, the wine was aged in a combination of small wood (55%) and in stainless steel (45%). First and second fill 300 litre oak barrels from America, France and Eastern Europe were used for maturation.