in the vineyard : The grapes for this single-vineyard wine were sourced from trellised vines grown in deep, red soils on the floor of the valley of the Klein Roosboom farm. The vineyard, established in 1991, produces no more than 6 tons per hectare.
in the cellar : After one day of cold soaking, the must was fermented on the skins for eight days at 29°C until dry and left on the skins for two weeks to allow for extended maceration to soften the texture of the wine. A subtle extraction of tannin and a minimum handling of the skins after maceration were to ensure a soft and accessible palate despite the intensity of flavours.
The fermenting juice was mixed with the skins every two hours to impart an intensity of colour and flavour. Fermentation took place in stainless steel Disio tanks from Italy. Maximum fruit, colour and tannin extraction from the skins was made possible through continuous computer-regulated pump-over cycles and automatic temperature regulation. The fermenting juice was kept in closed, oxygen-poor tanks, while the skins remained fully immersed during the entire fermentation and maceration period. After malolactic fermentation, the wine was matured for 24 months in tight-grained new French oak, before bottling.