in the vineyard : The grapes came from vineyards in the Stellenbosch and Durbanville areas, planted at altitudes ranging from 75 to 190 metres above sea level. The vines were planted between 1988 and 1990.
in the cellar : In the cellar the juice fermented on the skins for 5 days. The skins were pressed, removed and fermentation was completed. The wine underwent malolactic fermentation and wa matured in wood for 12 months - 15% in new French oak, 35% in second-fill casks and 50% in third-fill casks.