in the vineyard : The Shiraz grapes are drawn predominantly from Stellenbosch Kloof, Helderberg and Durbanville. These vineyards are mostly trellised and cooler south-west facing, affording the grapes a cooler microclimate.
in the cellar : The grapes were fermented on the skins for 7 - 10 days, juice racked off the skins, and the skins pressed. The press juice was then added back to add complexity. Both large wood and small oak barrels were used in maturation.