in the vineyard : The grapes are drawn predominantly from Devon Valley, Durbanville, Stellenbosch Kloof and Helderberg, but this can change from harvest to harvest. These vineyards are mostly trellised and cooler South West facing, affording the grapes a cooler microclimate.
in the cellar : The grapes were fermented on their skins for 7 - 9 days, then racked off the skins. The skins were the pressed in a basket press. The pressed juice was then added back to add complexity. A further 2 rackings were undertaken prior to placing in 300l barrels for 10 months. The grapes from each vineyard were seperately vinified to maintain their individual characters. Different woods were used. (13% Cabernet Franc not wooded). All Cabernet Sauvignon wooded.