in the vineyard : The grapes were sourced from vineyards growing in the Durbanville, Stellenbosch, Paarl and Darling areas. Planted between 1980 and 1999, these vineyards g row in Clovelly, Hutton, Tukulu and Oakleaf soils , and are situated between 100 m and 150 m above sea level. Grafted onto nematode-resistant rootstock Richter 99 and 101 – 114, the vines received supplementary irrigation.
in the cellar : They were crushed and then cool-fermented in temperaturecontrolled stainless steel tanks for two to three weeks at 13° C, with a small portion of the grapes receiving skin contact for 4 to 6 hours.