in the vineyard : The grapes were sourced from Stellenbosch, Malmesbury, as well as Worcester and Robertson. The vineyards, ranging in ages from 8 to 20 years, were planted in a combination of decomposed granite and Glenrosa soils on Filloksera resistant R99 R110 and 101-14 rootstocks. Situated on south/south-westerly facing slopes the vineyards yield an average of six to eight tons per hectare.
in the cellar : The juice was fermented for five days on the skins and after pressing, fermentation was continued without the skins. Once malolactic fermentation had been induced, the wine was matured in a combination of new, second-fill and third-fill French oak.