in the vineyard : The vineyards (viticulturist: Eben Archer):
The vineyards, planted between 1990 and 1993, are situated on slopes facing west and north-west, planted at an altitude of 150 m above sea-level, grow in a combination of decomposed granite and Table Mountain sandstone. The vines, grafted onto nematode-resistant rootstocks of Richter 99, R110 and Ruggeri 140 and trellised on five-wire fence systems, all received supplementary overhead irrigation when necessary, and yielded an average of 7.2 tons per hectare.
in the cellar : The winemaking (winemaker: Guy Webber):
After destalking and crushing, the mash was fermented in stainless steel tanks at 30°C for six days before being transferred to oak barrels for further maturation. The wine was matured in combination of American (50%), French (25%) and Russian (25%) oak barrels for 21 months.