in the vineyard : The grapes were sourced from vineyards in the Paarl, Durbanville, Philadelphia and Stellenbosch regions. The vineyards are situated on south to south-westerly facing slopes and at altitudes of 60 m to 80 m. The vines, grafted onto nematode resistant rootstock Richter 99, R110 and 101-114, grow under dryland conditions and receive supplementary irrigation by means of an overhead sprinkler system.
in the cellar : They were crushed and then cool-fermented in temperature-controlled stainless steel tanks for two weeks at between 25° and 28°C. After malolactic fermentation the wine was matured in new, second and third-fill wood for a period 12 to 18 months.