in the cellar : Specifically, selected Stellenbosch sites, two on the Helderberg, that add more freshness and acidity and one form Warwick on a warmer wet facing slope of the Simonsberg, adding textural and structural elements to the wine. All three vineyards are picked separately at different ripeness levels to add complexity. Whole bunch pressed and juice allowed to clear naturally before transferred to 228L BurgundianFrench oak barrels, for fermentation. 23% new oak, 29% second fill, 25% third fill, 13% fourth fill and the balance in neutral oak.