in the cellar : The grapes were carefully selected from vineyards on cool south-facing slopes in Kaaimansgat, near Villiersdorp. After gentle pressing and cold settling, pure years culture was added. After fermentation started, the wine was transferred into small French oak barrels. It matured on the lees in the barrels for 8½ months. 30% new oak, 32% 2nd fill, 3rd fill.