in the vineyard : Grapes were sourced from trellised vineyards in Stellenbosch and Paarl. The grapes grow in soils originating from Clovelly, Hutton and Glenrosa soils at between 50 m and 100 m above sea level. The vineyards were planted between 1984 and 1988. Grafted onto nematode resistant rootstock Richter 99, the vines, yielding an average of five tons per hectare, received supplementary irrigation from a micro irrigation system.
in the cellar : They were crushed and then cool-fermented in temperature-controlled stainless steel tanks for three to four weeks at 13°C. The wine was not left on the lees, but instead put through the separator to prevent fermentation occurring once the desired sugar level had been reached. Skin contact was given for a period of approximately 4 hours.