in the vineyard : The grapes were harvested from a selection of premier Ruby Cabernet, Merlot, Shiraz vineyards across the Coastal Region. To ensure the finest quality, grapes are sourced from vineyards in cool growing areas. The winemaker works very closely with a team of viticulturists and he closely supervises pruning, suckering and canopy management practices for optimal crop yield. During the ripening season the grapes are tested daily for ripeness and also chemically analysed to ensure they are picked when varietal flavours are most concentrated, tannins are ripe and there is a good balance between fruit and acid.
in the cellar : Each block is individually vinified. In all instances the grapes were fermented on the skins for five days. They were drawn off the skins and fermented dry. After malolactic fermentation the wines was blended in a proportion of 60% Ruby Cabernet, 20% Pinotage and 20% Shiraz and matured in small French wood for nine months.