in the vineyard : The grapes were all sourced from our own, organically grown, vineyards in the Paarl region. Soils are a combination of decomposed granite and shale.
in the cellar : The grapes were hand-harvested and then fermented, using "wild yeasts", in small open-topped fermentation tanks. The resulting wines were matured in various sized oak barrels for 12 months before being blended and then returned to barrel for a further 6 months before being bottled.