in the vineyard : Mediterranean - summers are warm and dry, whilst sea breezes from the nearby False Bay cool the vineyards in the afternoons. The winters are wet and cold with a high average rainfall.
Soil: Deep red Hutton soils.
Trellissing: Hedged (Perold system)
Yield: 8 tons per ha.
in the cellar : They are then destalked, crushed and fermented for 3 days on their skins in open fermenting tanks. The average fermentation temperature is 32C. After fermentation the skins are pressed in traditional basket presses. The free run and pressed juices are combined and malolactic fermentation spontaneously takes place in the tank. The wine was racked and matured in new 225l oak barrels (80% French, 20% American) for 4 months. After barrel maturation the wine was blended(80% Cabernet Sauvignon, 20% Merlot), fined and bottled.